Korean BBQ Meatballs

These savory Korean BBQ meatballs paired with roasted sweet potatoes and brussels sprouts create a perfect sheet pan dinner that delivers bold Asian flavors with minimal effort. The caramelized vegetables and tender meatballs coated in a sticky sweet and spicy sauce will make this an instant family favorite.

I first created this recipe when trying to introduce my children to Korean flavors without overwhelming them. The sticky sweet meatballs were an instant hit and now they request these "special meatballs" at least twice a month.

Ingredients

• Ground beef provides the perfect base for these meatballs with enough fat content to keep them moist and flavorful
• Sweet potatoes add natural sweetness and contrast beautifully with the spicy sauce while providing hearty substance
• Brussels sprouts caramelize wonderfully in the oven creating crispy edges that balance the tender meatballs
• Gochujang sauce brings authentic Korean flavor with its sweet fermented chili paste that adds depth beyond simple heat
• Panko breadcrumbs create a lighter texture than regular breadcrumbs keeping the meatballs tender
• Sesame oil provides an aromatic nutty flavor that immediately signals Asian cuisine
• Scallions add brightness and a mild onion flavor that complements the rich meatballs
• Fresh ginger brings warming spice and essential Korean flavor profile
• Soy sauce adds umami depth and saltiness to balance the sweet elements
• Maple syrup provides natural sweetness without being cloying like some traditional sugar based sauces

How To Make Korean BBQ Meatballs and Vegetables

Prep the vegetables

Cut sweet potatoes into even 1inch cubes to ensure they cook at the same rate. Trim brussels sprouts and halve them so the flat sides can caramelize beautifully against the pan. Toss everything with sesame oil and salt to begin developing flavor immediately.

Roast the vegetables first

Give your vegetables a 15minute head start in the oven. This ensures the dense sweet potatoes will be perfectly tender when the meatballs are done. Position brussels sprouts cut side down for maximum caramelization.

Prepare the meatball mixture

Soak the breadcrumbs in milk for full five minutes this is crucial for creating tender juicy meatballs. The breadcrumbs absorb the liquid and create pockets of moisture throughout the meat. Mix in the aromatics and seasonings gently without overworking the meat.

Form uniform meatballs

Use a cookie scoop to create evenly sized meatballs around 1½ inches in diameter. This ensures they all cook at the same rate and look professional. Avoid packing the meat too tightly which can make them tough.

Create the sticky glaze

The Korean BBQ sauce starts with a flavorful base that gets thickened with cornstarch slurry. Be sure to bring it to a full boil to activate the cornstarch and achieve that perfect glossy sticky texture that will cling to the meatballs.

Finish with high heat

The final broiling step is what takes this dish from good to exceptional. It caramelizes the sauce on the meatballs and adds extra crispiness to the vegetable edges. Watch carefully during this step to prevent burning.

The Gochujang paste is my secret weapon in this recipe. I discovered it years ago at a Korean market and now keep it as a staple in my refrigerator. Its complex fermented flavor adds dimension that simple hot sauce never could. My husband who typically avoids spicy food will make an exception for anything with this magical ingredient.

Make Ahead Options

These meatballs actually improve with time as the flavors meld together. You can prepare the meatball mixture up to 24 hours ahead and keep it covered in the refrigerator. For even more convenience form the meatballs completely and store them on a parchment lined tray covered with plastic wrap. The sauce can also be made up to 3 days ahead and gently reheated when ready to use.

Customize Your Heat Level

One of the beauties of this recipe is how easily you can adjust the spice level to suit your preferences. For a mild family friendly version use just 1 teaspoon of Gochujang in both the meatballs and sauce. For true spice lovers double the amount and consider adding a sprinkle of Korean red pepper flakes before serving. The sweet potatoes provide a natural cooling element to balance even the spiciest version.

Serving Suggestions

These Korean BBQ meatballs work beautifully in multiple settings. For a complete meal serve them exactly as written with the roasted vegetables. For a more traditional Korean presentation offer them alongside steamed rice kimchi and small dishes of pickled vegetables. They also make excellent appetizers when made slightly smaller and served with toothpicks and extra dipping sauce on the side. For a fun fusion dish try them in lettuce wraps with quick pickled vegetables and sriracha mayo.

Recipe FAQs

→ Can I make these Korean meatballs ahead of time?

Yes! You can prepare the meatballs up to a day ahead and refrigerate them uncooked. The BBQ sauce can also be made in advance and stored separately. When ready to serve, roast the vegetables first, then add the meatballs and continue with the recipe as directed.

→ What can I substitute for gochujang?

If you don't have gochujang, you can substitute with sriracha sauce as mentioned in the recipe. Alternatively, a mixture of miso paste with a little chili paste or chili flakes can work in a pinch, though the flavor profile will be slightly different.

→ How spicy are these Korean BBQ meatballs?

As written, the meatballs have a mild heat level. You can easily adjust the spiciness by adding more or less gochujang to both the meatballs and the BBQ sauce. For extra heat, consider adding red pepper flakes as suggested in the recipe notes.

→ Can I use different vegetables with these meatballs?

Absolutely! While sweet potatoes and Brussels sprouts pair wonderfully with the Korean flavors, you could substitute with broccoli, cauliflower, carrots, bell peppers, or other roasting-friendly vegetables. Just adjust cooking times as needed for different vegetables.

→ What's the best way to serve Korean BBQ meatballs?

These meatballs are perfect served over steamed rice to soak up the delicious sauce. You could also serve them in lettuce cups for a lighter option, or even on small skewers as party appetizers. For a complete meal, simply serve with the roasted vegetables as directed in the recipe.

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute for beef in these meatballs. You might want to add an extra teaspoon of sesame oil to the meat mixture since turkey is leaner than beef. Ground chicken or pork would also be delicious alternatives.