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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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If you’re in the mood for a quick and satisfying meal, these Korean BBQ Meatballs and Vegetables are an excellent choice. Combining the rich flavors of gochujang with a sweet maple syrup glaze, this dish offers a delightful balance of taste and texture. The roasted sweet potatoes and brussels sprouts complement the savory meatballs perfectly, creating a wholesome all-in-one dinner that is sure to please everyone at the table. Perfect for busy weeknights or casual family gatherings, this recipe invites loved ones to enjoy seconds before even finishing their first plate.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 12 oz brussels sprouts
  • 1 lb ground beef
  • 1/4 cup panko bread crumbs
  • 1/3 cup maple syrup
  • 1/2 cup low sodium soy sauce
  • Gochujang (or sriracha)
  • Fresh ginger and garlic
  • 2 Tablespoons sesame oil
  • 1/4 cup milk
  • 3 scallions
  • 1 teaspoon kosher salt
  • 2 cloves garlic
  • 1 tablespoon cornstarch
  • 2 Tablespoons rice vinegar
  • Toppings: sesame seeds and green onion

Instructions

  1. Preheat your oven to 425°F.
  2. On a large baking sheet, toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt. Roast for 15 minutes.
  3. In a bowl, mix panko breadcrumbs with milk; let sit. Add ground beef, scallion whites, ginger, garlic, salt, and gochujang; combine well. Form into meatballs.
  4. Place meatballs on the baking sheet alongside veggies; drizzle with remaining sesame oil. Bake for 14–16 minutes.
  5. For the BBQ sauce, combine all sauce ingredients in a saucepan until it thickens; coat meatballs in sauce.
  6. Broil everything for an additional 2–3 minutes until bubbly.

Nutrition

Find it online: https://thecookingboard.com/korean-bbq-meatballs-and-vegetables/