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.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Beef

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Meatballs

1 lb Ground Beef or ground turkey/chicken for a lighter option
1/2 cup Panko Bread Crumbs use gluten-free panko if desired
1/4 cup Milk almond milk can be a dairy-free substitute
3 stalks Scallions white parts for meatballs, green for garnish
1 tbsp Ginger (fresh) or ground ginger as an alternative
2 cloves Garlic adjust quantity as per preference
1 tsp Kosher Salt or to taste
1 tbsp Gochujang or Sriracha adjust based on heat tolerance

Roasted Vegetables

2 cups Sweet Potatoes diced; can substitute with butternut squash or carrots
2 cups Brussels Sprouts halved; consider broccoli or green beans
2 tbsp Sesame Oil or olive oil as an alternative

Sauce

1/4 cup Soy Sauce (low-sodium) or coconut aminos for gluten-free option
2 tbsp Maple Syrup or Brown Sugar honey can also work
2 tbsp Rice Vinegar or apple cider vinegar
1 tbsp Cornstarch optional; mix with water for thickening
1 tbsp Water to mix with cornstarch

Toppings

1 tbsp Sesame Seeds toasted for extra flavor
2 stalks Green Onions for garnish

Equipment

Oven
Sheet Pan
Mixing Bowl
Saucepan

Method

Preparation Steps

Preheat 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

Notes

Store 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.

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