Name: Korean BBQ Meatballs and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 medium sweet potatoes; 12 oz Brussels sprouts; 1/4 cup panko breadcrumbs; 1/2 cup low-sodium soy sauce; 1/3 cup maple syrup; Gochujang or sriracha sauce; 2 tablespoons sesame oil; 1/4 cup milk; 3 scallions; 1 teaspoon fresh grated ginger; 2 cloves garlic; 1 teaspoon kosher salt; 2 tablespoons rice vinegar; 2 teaspoons fresh ginger; 1 tablespoon cornstarch; 1 tablespoon water; Sesame seeds; Green onion

Korean BBQ Meatballs and Vegetables

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Korean BBQ Meatballs and Vegetables is a vibrant and flavorful dish that transforms your weeknight dinners into a culinary adventure. Juicy meatballs made from ground beef are coated in a sweet and spicy glaze, perfectly complementing the roasted sweetness of the sweet potatoes and the crispy texture of Brussels sprouts. This one-pan wonder not only delivers on taste but also makes for easy cleanup, making it ideal for busy families or casual gatherings with friends. Whether you’re looking for a satisfying meal or a unique dish to impress, these Korean BBQ Meatballs and Vegetables are sure to become a fast favorite.

Author: Mennana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves approximately 4 (5 meatballs per serving) 1x
Category: Main
Method: Baking
Cuisine: Korean

Ingredients

Scale

1 lb ground beef
2 medium sweet potatoes
12 oz Brussels sprouts
1/4 cup panko breadcrumbs
1/2 cup low-sodium soy sauce
1/3 cup maple syrup
Gochujang or sriracha sauce
2 tablespoons sesame oil
1/4 cup milk
3 scallions
1 teaspoon fresh grated ginger
2 cloves garlic
1 teaspoon kosher salt
2 tablespoons rice vinegar
2 teaspoons fresh ginger
1 tablespoon cornstarch
1 tablespoon water
Sesame seeds
Green onion

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Instructions

Preheat oven to 425°F.
On a baking sheet, toss sweet potatoes and Brussels sprouts with sesame oil and salt.
In a bowl, mix panko with milk, then combine with beef, scallions, ginger, garlic, salt, and Gochujang.
Form meatballs (about 1½ inches) and place them on the baking sheet after the veggies have roasted for 15 minutes.
Bake for another 14-16 minutes until cooked through.
Prepare the sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan; thicken with cornstarch slurry.
Coat baked meatballs in sauce and broil briefly for crispiness.
Garnish with green onions and sesame seeds before serving.

Nutrition

Serving Size: Approximately 1 meatball (60g)
Calories: 230
Sugar: 8g
Sodium: 550mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 13g
Cholesterol: 45mg

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