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Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe

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4 from 4 reviews

These Korean BBQ Meatballs and Vegetables offer a flavorful and hearty meal combining tender ground beef meatballs with roasted sweet potatoes and crispy Brussels sprouts, all coated in a sticky, sweet-savory homemade Korean BBQ sauce. Perfect for a quick weeknight dinner, this recipe balances comforting textures with vibrant, bold flavors.

Ingredients

Vegetables

  • 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

Meatballs

  • 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

Korean BBQ 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

Toppings

  • Sesame seeds
  • Green onions (green ends from scallions)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 425°F and position the oven rack near the top. Lightly grease a large baking sheet with olive oil or line it with parchment paper for easy cleanup.
  2. Roast vegetables: Place the cubed sweet potatoes and halved Brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle salt to taste. Toss gently to coat all pieces. Arrange them in a single layer with Brussels sprouts cut side down. Roast for 15 minutes.
  3. Prepare breadcrumb mixture: While vegetables roast, combine panko breadcrumbs with milk in a large bowl and let sit for 5 minutes to soften. Meanwhile, slice scallions separating the white parts to mince and set green ends aside for garnish.
  4. Make meatball mixture: Add ground beef, minced scallion whites, ginger, garlic, kosher salt, and sriracha sauce to the breadcrumb mixture. Use clean hands to mix thoroughly until well combined. Form the mixture into 1½-inch meatballs (about 20-22) using a medium cookie scoop or by hand.
  5. Add meatballs to pan: Remove the veggies from the oven and place the meatballs in a single layer on the empty side of the sheet pan. Drizzle the remaining 1 tablespoon sesame oil over the meatballs.
  6. Bake meatballs and vegetables: Return the baking sheet to the oven and bake for 14-16 minutes, or until meatballs reach an internal temperature of 165°F, sweet potatoes are tender, and Brussels sprouts are golden and crispy.
  7. Prepare Korean BBQ sauce: While baking, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sriracha in a medium saucepan. Bring the mixture to a boil over medium-high heat.
  8. Thicken sauce: In a small bowl, dissolve cornstarch in water. Whisk this slurry into the boiling sauce and continue stirring and boiling for 1-2 minutes until thickened. Remove from heat and set aside about 1/3 cup for drizzling later.
  9. Coat meatballs with sauce: Carefully transfer baked meatballs to the saucepan with the thickened BBQ sauce. Toss to coat each meatball thoroughly, then return the coated meatballs to the baking sheet.
  10. Broil for finishing: Turn the oven setting to broil. Broil the meatballs and vegetables for 2-3 minutes, until the BBQ sauce bubbles and the sweet potatoes get slightly crispy, keeping a close eye to prevent burning.
  11. Serve: Serve the Korean BBQ meatballs and vegetables hot, drizzled with the reserved BBQ sauce and sprinkled with green onion greens and sesame seeds for garnish.

Notes

  • For gluten-free option, ensure to use gluten-free panko breadcrumbs.
  • Adjust sriracha quantity based on your preferred spice level.
  • Maple syrup can be substituted with brown sugar for a different sweetness profile.
  • Using coconut aminos instead of soy sauce offers a lower sodium variation.
  • To serve as a main dish, add steamed rice or noodles alongside.
  • Make sure meatballs are cooked to an internal temperature of 165°F for safety.

Find it online: https://yumntasty.com/korean-bbq-meatballs-with-roasted-sweet-potatoes-and-brussels-sprouts-recipe/