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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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Enjoy delicious Korean BBQ Meatballs and Vegetables with a sweet glaze! Try this easy recipe today for a flavorful weeknight dinner!

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 12 oz brussels sprouts, trimmed and cut in half
  • 2 Tablespoons sesame oil, divided
  • 1/4 cup panko bread crumbs (gluten-free if needed)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions, thinly sliced (white ends and greens separated)
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon Gochujang (or sriracha 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 ginger, grated
  • 1 Tablespoon Gochujang (or sriracha sauce, plus more to taste)
  • 1 Tablespoon cornstarch (+ 1 Tbsp water)
  • Sesame seeds
  • Green onion

Instructions

  1. Preheat your oven to 425°F and prepare a baking sheet.
  2. On one half of the baking sheet, toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt; roast for 15 minutes.
  3. In a mixing bowl, soak panko breadcrumbs in milk for 5 minutes. Add ground beef, chopped scallions (separating whites from greens), ginger, garlic, salt, and gochujang; mix until just combined.
  4. Form mixture into meatballs (about 20-22) and place on the other half of the baking sheet.
  5. Roast meatballs alongside veggies for an additional 14-16 minutes until cooked through.
  6. Meanwhile, prepare the BBQ sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan; thicken with cornstarch mixed in water.
  7. Toss meatballs in the BBQ sauce before broiling for extra caramelization.

Nutrition

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