Name: Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes; 12 oz Brussels sprouts, trimmed and cut in half; 2 Tablespoons sesame oil, divided; Salt, to taste; 1/4 cup panko bread crumbs (gluten-free if needed, Aleia’s preferred); 1/4 cup milk; 1 lb ground beef; 3 scallions, thinly sliced (white ends and greens separated); 1 teaspoon fresh grated ginger; 2 cloves garlic, minced; 1 teaspoon kosher salt (plus more to taste); 1 teaspoon sriracha sauce; 1/2 cup low sodium soy sauce (or coconut aminos); 1/3 cup maple syrup (or brown sugar); 2 Tablespoons rice vinegar; 2 cloves garlic, minced; 2 teaspoons fresh grated ginger; 1 Tablespoon sriracha sauce (plus more to taste); 1 Tablespoon cornstarch; 1 Tablespoon water; Sesame seeds; Green onions (green ends from scallions)

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There is something truly irresistible about the bold flavors and comforting textures in this Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe. Imagine juicy, perfectly spiced meatballs glazed with a sticky, savory-sweet Korean BBQ sauce, paired with caramelized roasted sweet potatoes and crispy Brussels sprouts that make every bite pop with flavor. This dish brings vibrant colors, satisfying textures, and a perfect balance of sweet, spicy, and umami notes that will quickly become a favorite dinner in your home. Trust me, once you try this recipe, you’ll find yourself craving it again and again.

Ingredients You’ll Need

A metal baking tray sits on a white marbled surface, filled with two main layers. At the top half, there are small, rough-textured cubes of orange sweet potatoes mixed with bright green round Brussels sprouts, some showing a bit of browning. The bottom half of the tray holds three rows of raw meatballs, fifteen in total, all evenly sized with a coarse texture and a deep red color, placed in neat lines. The tray has ridges that run lengthwise beneath the items. photo taken with an iphone --ar 4:5 --v 7

The magic of this Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe comes from simple, everyday ingredients that work together to create a dish bursting with flavor, texture, and color. Each component plays a special role, from the tender meatballs to the caramelized veggies and the rich sauce.

Sweet potatoes: Peeled and cubed, they roast to a tender, caramelized perfection adding natural sweetness.
Brussels sprouts: Trimmed and halved, they crisp up beautifully when roasted, adding a slightly nutty crunch.
Sesame oil: Divided use for roasting and flavoring, it adds a fragrant, toasty note.
Panko bread crumbs: Provides light binding and texture to the meatballs.
Milk: Moistens the breadcrumbs, keeping the meatballs juicy and tender.
Ground beef: The rich base for the meatballs, full of flavor and protein.
Scallions: Whites go into the meatballs for mild onion flavor, greens are for garnish.
Fresh ginger and garlic: Bring zing and warmth to both the meatballs and the sauce.
Kosher salt: Enhances all the flavors perfectly.
Sriracha sauce: Adds a touch of heat and complexity.
Low sodium soy sauce or coconut aminos: The umami backbone of the BBQ sauce.
Maple syrup or brown sugar: Balances the sauce with a gentle sweetness.
Rice vinegar: Adds brightness and tang to the BBQ sauce.
Cornstarch and water: Used to thicken the sauce to a glossy finish.
Sesame seeds and green onion: For the final garnish adding crunch and freshness.

How to Make Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe

Step 1: Prepare the Oven and Vegetables

Start by preheating your oven to 425°F and positioning the rack toward the top for a crisp finish. Lightly grease a large baking sheet or line it with parchment paper for easy cleanup. Toss the cut sweet potatoes and halved Brussels sprouts in a tablespoon of sesame oil and a sprinkle of salt. Arrange them on one half of the pan so they roast evenly. This initial roasting will soften the sweet potatoes and crisp up the sprouts.

Step 2: Create the Meatball Mixture

While the veggies start roasting, get your meatball base ready. Pour milk over the panko breadcrumbs in a large bowl and let it soak for 5 minutes, hydrating the crumbs to keep meatballs tender. Chop the scallions, separating whites from greens. To the soaked panko, add the ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and sriracha sauce. Mix everything gently with your hands until just combined; overmixing can make meatballs tough.

Step 3: Form and Bake Meatballs with Vegetables

Once the veggies have roasted for 15 minutes, pull out the pan and scoop the meat mixture into roughly 1 ½ inch meatballs using a medium cookie scoop for uniform size. Arrange the meatballs on the empty side of the sheet pan in a single layer, drizzle the remaining sesame oil over everything, and pop the pan back into the oven. Bake for 14-16 minutes until the meatballs reach 165°F internally and the veggies are tender and golden.

Step 4: Make the Signature Korean BBQ Sauce

While the meatballs bake, combine soy sauce, maple syrup, rice vinegar, garlic, grated ginger, sriracha, and kosher salt in a saucepan. Bring the mixture to a boil over medium-high heat, letting the flavors meld and the sugar dissolve. Stir together cornstarch and water to make a slurry and whisk it into the bubbling sauce. Continue to cook for 1-2 minutes until the sauce thickens beautifully into a glossy glaze.

Step 5: Coat and Broil for Finish

Carefully transfer the cooked meatballs to the sauce pan and toss to coat every morsel with that sticky Korean BBQ glaze. Return meatballs to the baking sheet, then switch the oven to broil. Broil meatballs and veggies for 2-3 minutes until the sauce bubbles and the sweet potatoes crisp up a little more, giving a deliciously caramelized finish.

How to Serve Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe

The image shows a tray with two main parts: on the left, there are about sixteen round meatballs covered in a shiny dark brown sauce, looking juicy and textured with small bits of ingredients visible in the glaze; on the right, there are brightly colored roasted vegetables, including golden-brown Brussels sprouts and vibrant orange cubes of sweet potatoes, all with a slightly charred, crispy surface. The tray has a light gray color with some sauce spots around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish, sprinkle toasted sesame seeds and the reserved green parts of scallions over the top right before serving. The sesame seeds add a subtle nutty crunch, while the bright green scallion tops bring a fresh, vibrant pop of color and flavor that complements the richness of the BBQ sauce perfectly.

Side Dishes

This dish is wonderfully self-contained but pairs beautifully with steamed jasmine rice or fluffy quinoa to soak up the extra sauce. For a cooling contrast, a simple cucumber salad with a little rice vinegar dressing offers crisp freshness against the warm, sticky meatballs and roasted veggies.

Creative Ways to Present

For an impressive weeknight dinner or casual entertaining, serve the meatballs and roasted vegetables family-style on a large platter piled high. Alternatively, present the meatballs on small skewers with individual ramekins of the remaining BBQ sauce for dipping — perfect for tasty appetizers or lunch boxes with flair.

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe keep wonderfully in an airtight container stored in the refrigerator for up to 3 days. This makes for an easy, flavorful meal prep option to enjoy throughout the week without losing any of that delicious taste.

Freezing

You can freeze the cooked meatballs and roasted vegetables separately or together in freezer-safe containers for up to 2 months. Just be sure to cool everything completely before freezing to preserve the flavors and textures.

Reheating

Reheat leftovers in a 350°F oven for 10-15 minutes or until warmed through to retain that lovely roasted texture. Avoid microwaving for long periods as it may soften the crispy edges of the Brussels sprouts and sweet potatoes.

FAQs

Can I use a different type of meat for the meatballs?

Absolutely! Ground chicken, turkey, or pork can be great alternatives for the meatballs. Just keep an eye on cooking times since they may vary slightly depending on the meat’s fat content.

Is there a vegetarian version of this Korean BBQ meatball dish?

Yes, you can swap the ground beef for firm tofu or cooked lentils mixed with breadcrumbs and seasonings to create delicious vegetarian “meatballs.” Just make sure to adjust flavors and binders accordingly.

Can I make the Korean BBQ sauce ahead of time?

Definitely. The sauce can be prepared up to 3 days in advance and stored in the refrigerator. Give it a quick stir and gentle reheat before coating the meatballs for the best flavor experience.

What if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs or even crush a few crackers or oats for a similar texture. Panko is ideal for a lighter bite, but alternatives work fine just the same.

How spicy is this dish?

The spice level is mild to moderate due to the sriracha, which you can easily adjust to your preference. Feel free to add more for heat or reduce it for a gentler flavor profile.

Final Thoughts

If you’re looking for a dinner that’s full of bold flavors, comforting textures, and vibrant color, don’t miss out on trying this Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe. It’s a crowd-pleaser that feels both special and approachable — perfect for sharing with family or friends. Once you make it, this recipe will quickly become a beloved staple on your rotation!