Jump to Recipe Print RecipeAs the aroma of sweet and savory fills the kitchen, I can’t help but smile. There’s something magical about the combination of Korean BBQ meatballs with roasted vegetables that transforms any weeknight dinner into a delightful family feast. This one-pan meal not only whips up quickly—but it also makes cleanup a breeze, leaving you more time to enjoy the tasty results. Paired with crispy brussels sprouts and tender sweet potatoes, the flavorful meatballs are drizzled with a sticky glaze that will have you coming back for seconds. Whether you’re a seasoned home chef or just looking to shake up your dinner routine, these Korean BBQ Meatballs with Roasted Vegetables are sure to impress. Ready to embark on this mouthwatering journey? Let’s get cooking! Why are these meatballs a must-try? Flavor Explosion: Each bite delivers a delightful mix of sweet and savory flavors that will excite your taste buds and leave you craving more. One-Pan Wonder: Easy cleanup means you can spend less time washing dishes and more time savoring the deliciousness with loved ones. Quick and Healthy: This meal is not only nourishing with protein and veggies, but it whips up in no time, perfect for busy weeknights. Versatile Options: Customize it! Substitute veggies or proteins based on your pantry staples. You can even adapt the meatball recipe with ideas from my Garlic Butter Chicken for a fun twist! Crowd-Pleasing Appeal: Whether for family dinners or hosting friends, these meatballs and roasted veggies will please every palate, making you the star of the evening! Korean BBQ Meatballs with Roasted Vegetables Ingredients For the Meatballs Ground Beef – 1 lb – The main protein; feel free to swap it with ground turkey or chicken for a leaner option. Panko Breadcrumbs – 1/4 cup – Keeps the meatballs light; opt for gluten-free panko for a gluten-free version. Milk – 1/4 cup – Adds moisture; consider using non-dairy milk if desired. Scallions – 3, chopped – Adds freshness; use both white and green parts for extra flavor. Fresh Ginger – 1 teaspoon, grated – Adds warmth; ground ginger can be used if fresh is unavailable. Garlic – 2 cloves, minced – Enhances the flavor of the meatballs and sauce. Kosher Salt – 1 teaspoon – I recommend adjusting the amount to your taste. Gochujang – 1 teaspoon – Infuses heat and sweetness; adjust based on your spice preference. For the Roasted Vegetables Sweet Potatoes – 2 cups, cubed – Provides natural sweetness; butternut squash or carrots can be a lovely alternative. Brussels Sprouts – 2 cups, halved – Offers a crunchy balance; substitute with broccoli or green beans if preferred. Sesame Oil – 2 tablespoons – Adds a nutty aroma; olive oil can be used in a pinch. For the Korean BBQ Sauce Low Sodium Soy Sauce – 1/2 cup – The base for saltiness and umami; coconut aminos make a great gluten-free substitute. Maple Syrup or Brown Sugar – 1/3 cup – Adds delightful sweetness; adjust as needed for your taste. Rice Vinegar – 2 tablespoons – Balances the sauce with a tangy note. Cornstarch – 1 tablespoon + Water – Thickens the sauce for a lovely glossy finish. This delightful Korean BBQ Meatballs with Roasted Vegetables recipe guarantees a wholesome evening filled with warmth and flavor! Step‑by‑Step Instructions for Korean BBQ Meatballs with Roasted Vegetables Step 1: Preheat the Oven Start by preheating your oven to 425°F (220°C). While it heats, grab a large baking sheet and lightly grease it with cooking spray or a drizzle of oil. This will prepare the surface for both the roasted vegetables and the Korean BBQ meatballs, ensuring they cook evenly and don’t stick. Step 2: Roast the Veggies Once the oven has reached temperature, spread the cubed sweet potatoes and halved brussels sprouts onto one side of the baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt to taste. Roast these beauties for approximately 15 minutes, or until they begin to soften and turn golden brown, which adds to their sweetness. Step 3: Prepare the Meatball Mixture While the vegetables are roasting, it’s time to mix the meatball ingredients. In a separate bowl, soak the panko breadcrumbs in 1/4 cup of milk for about 5 minutes to soften. After soaking, add in the ground beef, chopped scallion whites, grated ginger, minced garlic, salt, and gochujang. Mix until well combined, taking care not to overmix, then shape the mixture into 1½-inch meatballs, making about 20-22. Step 4: Bake the Meatballs After the veggies have roasted for 15 minutes, remove the baking sheet from the oven and carefully create space on the other side for the meatballs. Place the formed meatballs onto the baking sheet and drizzle with the remaining tablespoon of sesame oil. Return the baking sheet to the oven and bake for another 14-16 minutes, or until the meatballs are nicely browned and reach an internal temperature of 165°F (74°C). Step 5: Prepare the BBQ Sauce As the meatballs bake, turn your attention to the Korean BBQ sauce. In a small saucepan, combine the low sodium soy sauce, maple syrup (or brown sugar), and rice vinegar. Bring this mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, mix the cornstarch with a little water in a separate bowl and then add it to the sauce, cooking until it thickens and becomes glossy. Step 6: Glaze the Meatballs Once the meatballs are fully cooked, remove the baking sheet from the oven. Drizzle the thickened BBQ sauce over the meatballs, tossing them gently to ensure they are well coated. Return the baking sheet to the oven and broil for an additional 2-3 minutes, just until the sauce starts to bubble and caramelize, and the veggies crisp up beautifully. Step 7: Serve and Enjoy Take the sheet out of the oven and let the delicious flavors come together for a minute. Serve your Korean BBQ meatballs alongside the roasted sweet potatoes and brussels sprouts, garnishing with sesame seeds and sliced scallion greens for an extra pop of color and flavor. Enjoy this delightful one-pan meal with your loved ones! Make Ahead Options These Korean BBQ Meatballs with Roasted Vegetables are perfect for meal prep enthusiasts! You can prepare the meatball mixture up to 24 hours in advance, simply mixing the ingredients and shaping them into meatballs, then refrigerate them in an airtight container. The sweet potatoes and brussels sprouts can also be chopped and seasoned up to 3 days ahead—just store them in the fridge to keep them fresh. When you’re ready to cook, roast the veggies and bake the meatballs as directed. For maximum flavor and quality, combine the BBQ sauce shortly before serving to prevent it from losing its texture, ensuring a deliciously sticky finish! Korean BBQ Meatballs with Roasted Vegetables Variations Feel free to get creative with this delightful recipe, making adjustments to match your tastes and pantry staples. Gluten-Free: Use gluten-free panko breadcrumbs and coconut aminos to ensure this meal fits gluten-free diets perfectly. Vegetarian/Vegan: Swap ground beef for a combination of lentils and mushrooms and use flaxseed meal mixed with water instead of eggs. Spicy Kick: Add extra gochujang or a splash of chili oil to the BBQ sauce for those who love the heat. Creamy Twist: Incorporate a tablespoon of peanut butter or almond butter into the sauce for a rich, nutty flavor that complements the sweetness. Different Meat: For a healthier option, substitute ground beef with ground turkey or chicken, keeping the meatballs tender and juicy. Seasonal Veggies: Change up the roasted vegetables according to the season; try zucchini, bell peppers, or even asparagus for a fun twist. Serve with Rice: Pairing with steamed jasmine or brown rice not only makes it filling but also allows you to savor the delicious sauce soak into the grains. Flavorful Additions: Toss in some chopped bell peppers or snap peas with the sweet potatoes and brussels sprouts for added color and crunchy texture. These variations let you enjoy the wholesome goodness of the Korean BBQ meatballs in multiple exciting ways! If you’re feeling adventurous, check out these ideas from my recipes for Korean BBQ Steak or some tasty BBQ Chicken Tostadas for even more inspiration! How to Store and Freeze Korean BBQ Meatballs Fridge: Store leftover Korean BBQ meatballs and roasted vegetables in an airtight container for up to 4 days. This keeps them fresh and ready for quick reheating. Freezer: For longer storage, freeze the meatballs in a single layer on a baking sheet before transferring them to a freezer-safe bag. They can be frozen for up to 3 months. Reheating: When you’re ready to enjoy the leftovers, reheat the meatballs in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can microwave them for a quicker option, but they may be less crispy. Airtight Packing: Ensure everything is tightly sealed to protect the flavors and prevent freezer burn. Enjoy these delicious Korean BBQ meatballs whenever you like! What to Serve with Korean BBQ Meatballs with Roasted Vegetables Bright colors and mouthwatering aromas fill the air as you plan a delightful meal around these flavorful meatballs. Steamed Jasmine Rice: The delicate aroma and fluffy texture of jasmine rice serve as the perfect canvas to soak up the sticky BBQ sauce, enhancing every delicious bite. Crispy Cucumber Salad: A refreshing side that brings crunch and brightness to the table, this salad balances the richness of the meatballs with its cool, tangy dressing. Try adding sesame seeds for an extra touch! Pickled Radishes: These sweet and slightly tangy radishes add an explosive burst of flavor that cuts through the sweetness of the meatballs, making each bite even more exciting. Roasted Green Beans: Toss green beans in sesame oil and roast until tender-crisp; their earthy flavor pairs beautifully with the BBQ glaze while adding another layer of crunch. Kimchi: Bring an authentic touch to your meal with spicy fermented vegetables. Kimchi’s tangy zest brings brightness and texture that truly complements the meatballs. Chilled Soba Noodles: Serve cold soba noodles tossed with a light soy dressing to offer a hearty and nutty side that contrasts beautifully with the sweet and savory flavors of the dish. Each of these sides enhances the overall experience, allowing you to create a memorable dining moment with every serving of Korean BBQ meatballs with roasted vegetables! Expert Tips for Korean BBQ Meatballs Balance Sweetness: Adjust the maple syrup or brown sugar in the sauce based on your sweetness preference for the perfect glaze. Gently Mix: When preparing the meatballs, mix the ingredients gently to ensure they remain tender and avoid becoming tough. Use Seasonal Veggies: Feel free to swap in seasonal vegetables to keep your Korean BBQ meatballs with roasted vegetables fresh and exciting. Check Temperature: Always ensure your meatballs reach an internal temperature of 165°F (74°C) for safe and juicy results. Storage Solutions: Leftover meatballs can be stored in an airtight container in the fridge for up to 4 days or frozen for later enjoyment. Korean BBQ Meatballs with Roasted Vegetables Recipe FAQs How do I choose ripe sweet potatoes? Look for sweet potatoes that are firm and smooth, without dark spots or wrinkles. They should have a vibrant orange color, indicating freshness. If you find any soft spots, it’s best to select another one. How should I store leftovers? Place any leftover Korean BBQ meatballs and roasted vegetables in an airtight container in the refrigerator for up to 4 days. Ensure the food is completely cool before sealing to maintain freshness and avoid condensation. Can I freeze these meatballs? Absolutely! For freezing, let the cooked meatballs cool completely first. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating. What if my meatballs are too dry? If your meatballs turn out dry, consider two options: First, ensure not to overmix the meat mixture as this can make them tough. If they still dry out, try adding an egg or a bit more milk to the mixture next time to enhance moisture. Are these meatballs safe for people with gluten allergies? Yes, you can make Korean BBQ meatballs with roasted vegetables gluten-free! Use gluten-free panko breadcrumbs and substitute low-sodium soy sauce with coconut aminos. This way, you can enjoy all the flavors without worrying about gluten. What’s the best way to reheat frozen meatballs? To reheat frozen Korean BBQ meatballs, preheat your oven to 350°F (175°C). Place them in a single layer on a baking sheet and bake for about 15-20 minutes or until heated through. Alternatively, you can microwave them for a quicker option, but the oven method will keep them crispier. Korean BBQ Meatballs with Roasted Vegetables for Quick Dinners Experience the magic of Korean BBQ Meatballs with Roasted Vegetables for a quick and delightful family feast. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: KoreanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 lb Ground Beef Feel free to swap it with ground turkey or chicken for a leaner option.1/4 cup Panko Breadcrumbs Opt for gluten-free panko for a gluten-free version.1/4 cup Milk Consider using non-dairy milk if desired.3 Scallions Chopped, use both white and green parts for extra flavor.1 teaspoon Fresh Ginger Grated, ground ginger can be used if fresh is unavailable.2 cloves Garlic Minced, enhances the flavor of the meatballs and sauce.1 teaspoon Kosher Salt Adjust the amount to your taste.1 teaspoon Gochujang Infuses heat and sweetness; adjust based on your spice preference.For the Roasted Vegetables2 cups Sweet Potatoes Cubed, provides natural sweetness; butternut squash or carrots can be alternatives.2 cups Brussels Sprouts Halved, offers a crunchy balance; substitute with broccoli or green beans if preferred.2 tablespoons Sesame Oil Adds a nutty aroma, olive oil can be used in a pinch.For the Korean BBQ Sauce1/2 cup Low Sodium Soy Sauce The base for saltiness and umami; coconut aminos makes a gluten-free substitute.1/3 cup Maple Syrup or Brown Sugar Adds delightful sweetness; adjust as needed for your taste.2 tablespoons Rice Vinegar Balances the sauce with a tangy note.1 tablespoon Cornstarch Thickens the sauce for a lovely glossy finish.Water Equipment Baking sheetSmall saucepanMixing bowl Method Cooking StepsPreheat your oven to 425°F (220°C) and lightly grease a large baking sheet.Spread the cubed sweet potatoes and halved brussels sprouts on one side of the baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Roast for approximately 15 minutes.In a mixing bowl, soak the panko breadcrumbs in 1/4 cup of milk for about 5 minutes. Add ground beef, chopped scallions, grated ginger, minced garlic, salt, and gochujang. Mix until well combined and shape into 1½-inch meatballs.After roasting veggies for 15 minutes, create space for the meatballs on the baking sheet. Place meatballs and drizzle with remaining sesame oil. Bake for another 14-16 minutes, or until browned and cooked to 165°F (74°C).In a small saucepan, combine soy sauce, maple syrup (or brown sugar), and rice vinegar. Bring to a gentle boil, then mix cornstarch with water and add to the sauce until thickened.Remove the baking sheet from the oven, drizzle BBQ sauce over meatballs, toss gently, and broil for an additional 2-3 minutes until bubbling and caramelized.Serve the meatballs alongside roasted sweet potatoes and brussels sprouts, garnished with sesame seeds and scallion greens. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 60mgCalcium: 100mgIron: 3mg NotesAdjust sweetness in the sauce based on preference. Use seasonal vegetables for freshness. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Tried this recipe?Let us know how it was!
