Name: Korean BBQ Meatballs and Vegetables
Prep time: 20 min
Cook time: 15 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); 1/4 cup panko bread crumbs (gluten-free if needed); 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 Gochujang (or 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 ginger (grated); 1 Tablespoon Gochujang (or sriracha sauce, plus more to taste); 1 Tablespoon cornstarch (+ 1 Tbsp water); sesame seeds; green onion

Korean BBQ Meatballs and Vegetables

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Indulge in the delightful flavors of Korean BBQ Meatballs and Vegetables, a perfect dish for busy weeknights or casual gatherings. This recipe features savory beef meatballs coated in a sweet and spicy glaze, complemented by roasted sweet potatoes and crispy brussels sprouts. The all-in-one sheet pan method ensures easy cleanup while delivering a meal that is both satisfying and bursting with flavor. In just 35 minutes, you can create a family-friendly dinner that impresses with its vibrant presentation and taste.

Author: Dianne
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Dinner
Method: Baking
Cuisine: Korean

Ingredients

Scale

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)
1/4 cup panko bread crumbs (gluten-free if needed)
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 Gochujang (or 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 ginger (grated)
1 Tablespoon Gochujang (or sriracha sauce, plus more to taste)
1 Tablespoon cornstarch (+ 1 Tbsp water)
sesame seeds
green onion

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Instructions

Preheat oven to 425°F. Grease a baking sheet.
Toss sweet potatoes and brussels sprouts with sesame oil on one half of the sheet. Roast for 15 minutes.
Meanwhile, mix panko with milk, then combine with ground beef, scallions, ginger, garlic, salt, and gochujang in a bowl. Form into meatballs.
Place meatballs on the other side of the sheet pan and drizzle with remaining sesame oil after removing vegetables from the oven. Bake for 14-16 minutes until cooked through.
Prepare BBQ sauce by boiling all ingredients in a saucepan; thicken with cornstarch mixture.
Toss baked meatballs in sauce, return to sheet pan, and broil for 2-3 minutes until bubbly.
Serve hot garnished with sesame seeds and green onions.

Nutrition

Serving Size: 1 meatball (approximately 125g)
Calories: 320
Sugar: 10g
Sodium: 560mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 18g
Cholesterol: 70mg

Find it online: https://lowsugarcooking.com/korean-bbq-meatballs-and-vegetables/