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Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe

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4.3 from 13 reviews

Delicious Korean BBQ Meatballs paired with roasted sweet potatoes and crispy Brussels sprouts, all coated in a flavorful homemade Korean BBQ sauce. This healthy and hearty dish is perfect for a family meal and offers a delightful balance of savory, sweet, and spicy flavors.

Ingredients

Vegetables

  • 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
  • 12 oz Brussels sprouts, trimmed and cut in half
  • 2 tablespoons sesame oil, divided
  • Salt, to taste

Meatballs

  • 1/4 cup panko bread crumbs (gluten-free if needed; Aleia's preferred)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions, thinly sliced (white and green parts separated)
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon Gochujang (or sriracha sauce)

Korean BBQ Sauce

  • 1/2 cup low sodium soy sauce (or coconut aminos)
  • 1/3 cup maple syrup (or brown sugar)
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon Gochujang (or sriracha sauce, plus more to taste)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Toppings

  • Sesame seeds
  • Green onion (green parts from scallions)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F and position the oven rack in the top slot. Grease a large baking sheet with olive oil or line it with parchment paper to prevent sticking.
  2. Roast Vegetables: On one half of the baking sheet, spread out the cubed sweet potatoes and halved Brussels sprouts (cut side down). Drizzle with 1 tablespoon of sesame oil, sprinkle with salt to taste, and toss to coat evenly. Arrange them in a single layer and roast in the oven for 15 minutes.
  3. Prepare Meatball Mixture: While the vegetables roast, combine the panko breadcrumbs and milk in a large bowl, letting it soak for 5 minutes. Meanwhile, mince the white parts of the scallions and garlic, separating the green ends for garnish.
  4. Mix Meatball Ingredients: Add the ground beef, soaked breadcrumbs, minced scallion whites, grated ginger, garlic, kosher salt, and Gochujang to the bowl. Use clean hands to mix everything until well combined. Form the mixture into 1 1/2-inch meatballs using a medium cookie scoop, making about 20-22 meatballs.
  5. Add Meatballs to Pan: Remove the roasting vegetables from the oven. Arrange the meatballs in a single layer on the empty half of the baking sheet. Drizzle the remaining 1 tablespoon of sesame oil over the meatballs.
  6. Bake Meatballs and Vegetables: Return the baking sheet to the oven and bake for 14-16 minutes, or until the meatballs reach an internal temperature of 165°F and the vegetables are tender and golden brown.
  7. Prepare Korean BBQ Sauce: While baking, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and Gochujang in a medium saucepan. Bring the mixture to a boil over medium-high heat.
  8. Thicken Sauce: In a small bowl, dissolve the cornstarch in water. Whisk this slurry into the boiling sauce, stirring continuously. Boil for 1-2 minutes until the sauce thickens. Remove from heat and set aside 1/3 cup of the sauce for drizzling later.
  9. Coat Meatballs with Sauce: Carefully transfer the baked meatballs from the sheet pan into the saucepan with the sauce, tossing gently to coat evenly. Return the coated meatballs to the baking sheet.
  10. Broil for Finish: Switch the oven setting to broil. Broil the meatballs and vegetables for 2-3 minutes until the BBQ sauce bubbles and the sweet potatoes develop crispy edges.
  11. Serve: Serve the Korean BBQ meatballs and vegetables hot, drizzled with the reserved sauce and sprinkled with green onion tops and sesame seeds for garnish.

Notes

  • For a gluten-free version, use gluten-free panko breadcrumbs.
  • Gochujang can be substituted with sriracha sauce, but flavor will be slightly different.
  • Use coconut aminos instead of soy sauce for a soy-free option.
  • Make sure meatballs are cooked through by checking for an internal temperature of 165°F.
  • Broiling at the end crisps up the vegetables and caramelizes the sauce for extra flavor.

Find it online: https://glowcooks.com/korean-bbq-meatballs-with-roasted-sweet-potatoes-and-brussels-sprouts-recipe/