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Korean BBQ Meatballs and Vegetables

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Sweet, spicy, and ultra savory — these Korean BBQ meatballs are roasted alongside caramelized sweet potatoes and crispy brussels sprouts, then glazed with a sticky, flavorful sauce. It’s a cozy, one-pan wonder that’s bold in taste and big on comfort.

Ingredients

Scale

For the Meatballs & Veggies

2 medium sweet potatoes, peeled & cubed

12 oz brussels sprouts, halved

2 tbsp sesame oil, divided

1/4 cup panko breadcrumbs (GF if needed)

1/4 cup milk

1 lb ground beef

3 scallions, thinly sliced (white and green parts separated)

1 tsp fresh grated ginger

2 garlic cloves, minced

1 tsp kosher salt

1 tsp Gochujang or sriracha

1 tsp Gochujang or sriracha

Korean BBQ Sauce

1/2 cup low-sodium soy sauce or coconut aminos

1/3 cup maple syrup or brown sugar

2 tbsp rice vinegar

2 garlic cloves, minced

2 tsp fresh grated ginger

1 tbsp Gochujang or sriracha

1 tbsp cornstarch + 1 tbsp water (slurry)

Optional Toppings

Sesame seeds

Green onions

Instructions

Prep veggies: Toss sweet potatoes and brussels sprouts with 1 tbsp sesame oil and a pinch of salt. Spread on a baking sheet.

Mix meatballs: Combine panko and milk in a bowl. Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Mix gently and form into 1.5-inch balls.

Roast: Add meatballs to sheet with veggies. Drizzle remaining sesame oil over top. Roast at 425°F (220°C) for 20–25 minutes, turning once, until browned and cooked through.

Make the sauce: While roasting, whisk sauce ingredients (except slurry) in a pan and simmer for 3–5 minutes. Stir in slurry and cook until thickened.

Glaze & serve: Brush sauce over meatballs and veggies. Garnish with sesame seeds and scallion greens.

Notes

It’s sweet, spicy, savory, and roasted to perfection — this is your new go-to for a comforting yet flavor-packed weeknight meal.

Nutrition

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