Korean BBQ Meatballs Vegetables (Print)

Savory beef meatballs with gochujang glaze paired with roasted sweet potatoes and Brussels sprouts for a complete Korean meal.

# Ingredients:

→ Korean Meatballs

01 - 1 lb ground beef
02 - 1/4 cup panko bread crumbs (gluten-free if needed)
03 - 1/4 cup milk
04 - 3 scallions, thinly sliced (white and green parts separated)
05 - 1 teaspoon fresh grated ginger
06 - 2 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - 1 teaspoon Gochujang or sriracha sauce

→ Vegetables

09 - 2 medium sweet potatoes (about 500g), peeled and cut into 2.5cm cubes
10 - 340g brussels sprouts, trimmed and halved
11 - 2 tablespoons sesame oil, divided

→ Korean BBQ Sauce

12 - 120ml low sodium soy sauce or coconut aminos
13 - 80ml maple syrup or brown sugar
14 - 2 tablespoons rice vinegar
15 - 2 cloves garlic, minced
16 - 2 teaspoons fresh ginger, grated
17 - 1 tablespoon Gochujang or sriracha sauce
18 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ Garnish

19 - Sesame seeds
20 - Green parts of scallions, sliced

# Directions:

01 - Preheat oven to 220°C and position rack in the upper third. Lightly grease a large baking sheet with olive oil or line with parchment paper.
02 - Arrange sweet potatoes and brussels sprouts on half of the baking sheet. Drizzle with 1 tablespoon sesame oil, season with salt, and toss to coat. Position brussels sprouts cut-side down. Roast for 15 minutes.
03 - While vegetables roast, combine breadcrumbs and milk in a large bowl. Let soak for 5 minutes. Meanwhile, prepare scallions, separating white and green parts, and mince garlic.
04 - Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang to the breadcrumb mixture. Mix thoroughly with clean hands. Form into approximately 22 meatballs (about 3.8cm diameter) using a medium cookie scoop.
05 - Remove baking sheet from oven. Place meatballs in a single layer on the empty half. Drizzle with remaining sesame oil. Return to oven and bake for 14-16 minutes, until meatballs reach 74°C internally and vegetables are tender and crisp.
06 - While everything bakes, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a medium saucepan. Bring to a boil over medium-high heat.
07 - Whisk cornstarch slurry into the boiling sauce. Continue stirring for 1-2 minutes until thickened. Remove from heat and reserve 80ml in a separate bowl for serving.
08 - Transfer baked meatballs to the saucepan with remaining BBQ sauce and coat thoroughly. Return glazed meatballs to the baking sheet. Switch oven to broil and broil everything for 2-3 minutes until sauce bubbles and vegetables develop a light char.
09 - Transfer to serving plates, drizzle with reserved BBQ sauce, and garnish with sliced scallion greens and sesame seeds.

# Notes:

01 - Adjust Gochujang quantity to your preferred spice level. Recipe as written provides mild heat.
02 - For an appetizer version, prepare only the meatballs and BBQ sauce, omitting vegetables.
03 - Leftovers can be refrigerated in an airtight container for up to 4 days.
04 - To freeze, cool meatballs completely, freeze on a parchment-lined baking sheet until solid, then transfer to freezer bags for up to 3 months.
05 - To reheat frozen meatballs, thaw overnight in refrigerator then warm in a skillet over medium heat with a splash of water for 5-7 minutes, or bake at 180°C for 10-12 minutes.

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