Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of sizzling garlic and ginger wafted through the air, instantly whisking me away to the bustling streets of Seoul. That’s when I decided to whip up these Korean BBQ Meatballs with Roasted Vegetables, a dish that not only brings vibrant flavors to life but also fits perfectly into my busy weeknight routine. With just one pan needed for preparation, this gluten-free delight makes clean-up a breeze while keeping me on track with balanced meals. The combination of tender meatballs and perfectly roasted Brussels sprouts and sweet potatoes creates a satisfying bite that warms the soul. Ready to bring a taste of Korea into your home kitchen? Let’s explore how easy and delicious it can be! Why Are Korean BBQ Meatballs Amazing? Flavorful Explosion: Each bite of these Korean BBQ Meatballs is packed with a sweet and spicy glaze that brings the dish to life. One-Pan Wonder: This simple recipe minimizes clean-up while maximizing deliciousness—perfect for busy weeknights. Versatile Ingredients: Easily customize with your favorite veggies like broccoli or snap peas, making it suitable for all tastes. Gluten-Free Option: With alternatives for panko and soy sauce, everyone can enjoy this dish without compromise. Crowd-Pleasing Delight: Serve as a main course or an appetizer; it’s a hit at family dinners and gatherings alike! Don’t forget to pair it with a side of steamed rice or a refreshing Asian slaw for a complete meal experience! Korean BBQ Meatballs Ingredients For the Meatballs • Ground Beef – The primary protein source that gives a rich flavor and satisfying texture; consider swapping for ground turkey or chicken for a lighter dish. • Panko Bread Crumbs – Provides structure and crunch; choose gluten-free panko for a celiac-friendly option. • Milk – Helps bind the meatballs and adds moisture; almond milk can be a great dairy-free substitute. • Scallions – Offers a fresh finish, with the white parts mixed into the meatballs for flavor and the green parts used for garnish. • Ginger (fresh) – Adds a zesty fragrance; if fresh isn’t available, ground ginger can step in. • Garlic – Imparts aromatic flavor; adjust the quantity according to your preference or swap with garlic powder for convenience. • Kosher Salt – Essential for seasoning; feel free to adjust according to dietary preferences. • Gochujang or Sriracha – Delivers a kick of spice; adjust based on your heat tolerance; sriracha can provide a milder flavor. For the Roasted Vegetables • Sweet Potatoes – Contributes sweetness and hearty texture; butternut squash or carrots can be delightful substitutes. • Brussels Sprouts – Offers a crispy texture and earthy notes; consider broccoli or green beans for variety. • Sesame Oil – Provides a nutty richness; olive oil can also work in a pinch. For the Sauce • Soy Sauce (low-sodium) – Adds umami depth; coconut aminos can be used as a gluten-free replacement. • Maple Syrup or Brown Sugar – Balances the sauce’s flavors with sweetness; honey can also work in equal measure. • Rice Vinegar – Enhances acidity to balance the glaze’s sweetness; feel free to substitute with apple cider vinegar. • Cornstarch & Water – Thicken the sauce; you can skip this if you prefer a lighter consistency. For Topping • Sesame Seeds – Adds a delightful crunch and visual appeal; use toasted seeds for extra flavor. • Green Onions – Freshness on top, reinforcing the dish’s vibrant flavors! These Korean BBQ Meatballs with Roasted Vegetables are sure to be a hit, bringing the joy of Korean cooking right to your table! Step‑by‑Step Instructions for Korean BBQ Meatballs with Roasted Vegetables Step 1: Preheat the Oven Begin by preheating your oven to 425°F (220°C) to create the perfect roasting environment for the vegetables. As the oven heats, prepare a sheet pan by greasing it lightly with olive oil or lining it with parchment paper. This will ensure that your Korean BBQ Meatballs and vegetables do not stick, allowing for easy serving and clean-up. Step 2: Prepare the Vegetables In a mixing bowl, toss the diced sweet potatoes and halved Brussels sprouts with sesame oil and a sprinkle of kosher salt until they are evenly coated. Spread the vegetables out in a single layer on your prepared sheet pan. These healthy veggies will roast beautifully, developing a golden color and tender texture in just 15 minutes. Step 3: Mix the Meatball Ingredients While the vegetables roast, grab a large mixing bowl and soak panko bread crumbs in milk for about 5 minutes, allowing them to soften. Then, add in the ground beef, finely chopped scallions (reserve the green parts for garnish later), minced fresh ginger, minced garlic, salt, and gochujang. Mix everything together until well combined, ensuring a cohesive flavor throughout your meatballs. Step 4: Form the Meatballs Once mixed, use your hands to scoop and roll the mixture into meatballs, aiming for about 1½ inches in diameter. You should end up with approximately 20-22 meatballs, each packed with flavorful Korean BBQ notes. Set them aside on a plate, as they will join the vegetables on the sheet pan in the next step. Step 5: Combine Meatballs and Vegetables After the sweet potatoes and Brussels sprouts have roasted for 15 minutes, carefully remove the sheet pan from the oven. Place the meatballs among the vegetables and drizzle the remaining sesame oil on top to enhance the flavor. Return the pan to the oven to bake for an additional 14-16 minutes, until the meatballs reach an internal temperature of 165°F (74°C) and the veggies are beautifully golden. Step 6: Prepare the BBQ Sauce While the meatballs and vegetables are baking, combine the sauce ingredients—soy sauce, maple syrup, rice vinegar, and garlic—in a small saucepan. Heat the mixture over medium-high heat until it begins to boil. In a separate small bowl, mix cornstarch and water until smooth, then stir this into the saucepan. Allow it to simmer, thickening for about 2-3 minutes until glossy. Step 7: Coat the Meatballs Once the meatballs and vegetables are done roasting, remove the pan from the oven again. Use a basting brush or spoon to generously coat the meatballs with the prepared BBQ sauce, ensuring each meatball is covered in that delicious glaze. This will boost the rich flavors of your Korean BBQ Meatballs. Step 8: Broil for Extra Flavor Now that the meatballs are sauced up, turn your oven to broil. Place the sheet pan back into the oven and broil for 2-3 minutes, watching closely as the sauce starts to bubble and caramelize. This step adds a delightful char to the meatballs and enhances the overall flavor of the dish. Step 9: Serve and Garnish Once broiling is complete, carefully remove the pan from the oven. Serve the Korean BBQ Meatballs hot, garnishing with the reserved green scallion tops and a sprinkle of sesame seeds for added crunch and visual appeal. Pair this dish with steamed rice or a zesty Asian slaw to complete your meal. Make Ahead Options These Korean BBQ Meatballs with Roasted Vegetables are perfect for meal prep! You can prepare the meatball mixture and form the meatballs up to 24 hours in advance; simply cover them tightly with plastic wrap and refrigerate to maintain moisture and freshness. Additionally, you can chop and season the vegetables a day ahead, storing them in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just bake the meatballs and vegetables together, finishing with the sweet BBQ sauce and broiling them for that caramelized glaze. This way, you’ll enjoy the same delightful flavors with minimal fuss during busy weeknights! Korean BBQ Meatballs with Roasted Vegetables Variations Feel free to get creative with this recipe and tailor it to your taste buds and diet preferences! Different Greens: Switch out Brussels sprouts for broccoli or snap peas for vibrant color and added crunch. They’ll roast up beautifully alongside the meatballs! Vegan Twist: Use plant-based meat alternatives and almond milk instead of dairy for a delicious vegetarian option that retains all the flavor. Spice It Up: Increase the gochujang or add red pepper flakes for a real kick. If you’re feeling adventurous, try incorporating some diced jalapeños for an exciting heat level! Cheesy Delight: Add a sprinkle of shredded cheese on top of the meatballs during the last few minutes of broiling for a melty, savory finish that everyone will love. Just imagine that delicious gooeyness! Texture Variation: Opt for quinoa or brown rice instead of sweet potatoes for a nutty flavor and chewy texture that pairs perfectly with the juicy meatballs. Flavor Infusion: Experiment with different herb-based marinades for the meatballs, such as basil or cilantro, to add a fresh taste twist that complements the glaze beautifully. Saucy Spin: Use teriyaki sauce or hoisin sauce as alternatives in place of BBQ sauce to explore new flavor profiles. Pairing with a hint of apple cider vinegar can keep the taste balanced. Add Nuts: Incorporate crushed peanuts or cashews for an unexpected crunch that elevates the entire dish! They’ll add a lovely texture that contrasts nicely with the soft meatballs and veggies. The flexibility in this recipe allows you to adapt it just the way you like, and if you haven’t, check out our delicious Spicy Mexican Roasted potatoes or try these mouthwatering Korean Chicken Bao using similar ingredients for more exciting meal ideas! Expert Tips for Korean BBQ Meatballs Customize Your Veggies: Mix and match different vegetables like broccoli or snap peas based on availability. This keeps the Korean BBQ meatballs fresh and exciting. Control the Heat: Adjust the amount of gochujang or sriracha according to your taste. Start with less for a milder dish and add more for an extra kick. Check Doneness: Ensure your meatballs reach an internal temperature of 165°F for safe consumption. Use a meat thermometer to avoid any guesswork. Avoid Soggy Meatballs: Don’t overcrowd the sheet pan; allow space between meatballs and vegetables for proper roasting, ensuring crispy texture for both. Storage Solutions: Store leftover Korean BBQ meatballs in an airtight container in the fridge for up to 4 days, or freeze for future meals. Reheat with a splash of water to maintain moisture. How to Store and Freeze Korean BBQ Meatballs with Roasted Vegetables Fridge: Store any leftover meatballs in an airtight container for up to 4 days, helping retain their delicious flavor and moisture. Freezer: For longer storage, freeze your cooked Korean BBQ meatballs in a single layer on a baking sheet. Once firm, transfer them to a freezer bag where they can last up to 3 months. Reheating: To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop with a splash of water or bake in the oven until heated through. What to Serve with Korean BBQ Meatballs with Roasted Vegetables Looking to create a well-rounded meal that makes taste buds dance and fills hearts with warmth? Steamed Jasmine Rice: Perfectly fluffy rice absorbs the sweet and spicy sauce, adding a comforting base to the vibrant flavors. Asian Slaw: Crisp, colorful slaw with a tangy dressing adds a refreshing crunch, balancing the richness of the meatballs. Roasted Broccoli: Its slightly charred edges enhance the overall flavor profile, making it an ideal companion to the savory meatballs. Sesame Noodles: These nutty, garlic-infused noodles bring an irresistibly chewy texture that complements the tender meatballs beautifully. Sautéed Garlic Greens: Fresh, garlicky greens add a burst of freshness and bright color, elevating the dish to a new level of satisfaction. Chilled Cucumber Salad: A cool, zesty salad provides a light contrast to the hearty meatballs and creamy sauce, refreshing the palate. Honeydew Melon Slices: Sweet, juicy melon serves as a delightful dessert that cleanses the palate with its lightness after the meal. Iced Green Tea: This refreshing drink provides a calming finish to the meal, balancing the spice with its subtle flavors. Mochi Ice Cream: For dessert, this chewy treat filled with ice cream adds a unique texture and sweet endnote to your dining experience. Fruit-infused Water: Lightly flavored water enhances hydration and refreshes the meal without overpowering your savory dishes. Korean BBQ Meatballs with Roasted Vegetables Recipe FAQs What type of sweet potatoes should I use for the meatballs? I recommend using firm, smooth-skinned sweet potatoes without any dark spots. If you prefer a different flavor, you can also substitute them with butternut squash or carrots, which also roast beautifully and add a touch of sweetness. How should I store leftover Korean BBQ Meatballs? Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days. This way, you can easily reheat them for a quick and delicious meal during the week! Can I freeze Korean BBQ Meatballs? Absolutely! Freeze your cooked Korean BBQ meatballs in a single layer on a baking sheet until firm. Once solid, transfer them into a freezer bag where they can be stored for up to 3 months. Be sure to label the bag with the date so you can keep track of freshness! What should I do if my meatballs are falling apart? If your meatballs are falling apart during cooking, it could be that the mixture is too wet or not enough binding ingredients were used. Make sure to soak the panko bread crumbs adequately and check that you’re using enough milk to properly bind the ingredients together. If necessary, you can add a little more panko before forming them into balls. Are there any dietary restrictions I should consider with this recipe? Yes, if you’re cooking for someone with allergies, always check the labels on ingredients like soy sauce and panko bread crumbs for gluten, as they could contain allergens. You can use coconut aminos instead of soy sauce for a gluten-free option and gluten-free panko to accommodate anyone with celiac disease. What can I do with leftover sauce? I often save any extra BBQ sauce for later use! You can use it as a marinade for chicken or drizzle it over stir-fried vegetables. Just store it in the fridge in a sealed container for up to a week. Savory Korean BBQ Meatballs with Roasted Veggies Delight Discover the vibrant flavors of Korean BBQ Meatballs with Roasted Vegetables, a gluten-free, one-pan wonder perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: BeefCuisine: KoreanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Meatballs1 lb Ground Beef or ground turkey/chicken for a lighter option1/2 cup Panko Bread Crumbs use gluten-free panko if desired1/4 cup Milk almond milk can be a dairy-free substitute3 stalks Scallions white parts for meatballs, green for garnish1 tbsp Ginger (fresh) or ground ginger as an alternative2 cloves Garlic adjust quantity as per preference1 tsp Kosher Salt or to taste1 tbsp Gochujang or Sriracha adjust based on heat toleranceRoasted Vegetables2 cups Sweet Potatoes diced; can substitute with butternut squash or carrots2 cups Brussels Sprouts halved; consider broccoli or green beans2 tbsp Sesame Oil or olive oil as an alternativeSauce1/4 cup Soy Sauce (low-sodium) or coconut aminos for gluten-free option2 tbsp Maple Syrup or Brown Sugar honey can also work2 tbsp Rice Vinegar or apple cider vinegar1 tbsp Cornstarch optional; mix with water for thickening1 tbsp Water to mix with cornstarchToppings1 tbsp Sesame Seeds toasted for extra flavor2 stalks Green Onions for garnish Equipment OvenSheet PanMixing BowlSaucepan Method Preparation StepsPreheat your oven to 425°F (220°C) and prepare a sheet pan.Toss sweet potatoes and Brussels sprouts with sesame oil and salt, then spread on the pan.Soak panko in milk for 5 minutes, then mix in ground beef, scallions, ginger, garlic, salt, and gochujang.Form the mixture into meatballs, about 1½ inches in diameter.Combine the meatballs with roasted vegetables, drizzle with sesame oil, and bake for 14-16 minutes.Prepare the sauce by combining soy sauce, maple syrup, rice vinegar, and garlic in a saucepan. Thicken with cornstarch-water mixture.Coat the meatballs with BBQ sauce after baking, then broil for an extra 2-3 minutes.Serve hot, garnished with green scallion tops and sesame seeds. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 16000IUVitamin C: 40mgCalcium: 100mgIron: 3mg NotesStore leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of water to maintain moisture. Tried this recipe?Let us know how it was!
