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.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 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 Vegetables

2 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 Sauce

1/2 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 sheet
Small saucepan
Mixing bowl

Method

Cooking Steps

Preheat 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

Notes

Adjust 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.

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