Name: Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe
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 Tablespoon water; Sesame seeds; Green onion greens

Jump to Recipe· 4.2 from 59 reviews

If you’re craving a dish that bursts with bold flavors and comforting textures, this Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe is exactly what you need. The sweet and spicy glaze on tender meatballs pairs perfectly with caramelized Brussels sprouts and soft roasted sweet potatoes, making each bite a delightful journey. This recipe brings together just the right balance of smoky, sweet, and savory notes while being incredibly easy to prepare—ideal for weeknights or impressing guests without spending hours in the kitchen.

Ingredients You’ll Need

The image shows a white plate on the right with a rectangular block of raw ground beef, which has a mix of dark red and pink colors and a slightly coarse texture. To the top right, there is a large clear glass bowl filled with roughly cut bright orange sweet potato cubes and green Brussels sprouts, some whole and some halved, with a shiny, fresh look. Around these main containers, there are smaller white bowls and clear bowls holding several ingredients: finely chopped bright green scallions, golden yellow ginger pieces in a small bowl, minced garlic in a clear bowl, and coarse off-white breadcrumbs in a white bowl. Small white bowls also hold seasoning liquids: dark brown soy sauce, light golden sesame oil, dark amber maple syrup, white milk, and a medium gray rice vinegar. A wooden bowl at the bottom left holds coarse white salt, and a metal tablespoon with white cornstarch powder sits just above it. The whole scene is set on a clean white marbled surface with a woman’s hand holding a golden spoon handle visible at the top and bottom right corners. Photo taken with an iphone --ar 4:5 --v 7

These ingredients may look simple, but each plays an essential role in building the rich, savory, and satisfying character of this dish. From the hearty ground beef to the naturally sweet sweet potatoes, plus the punchy gochujang and fresh aromatics, everything works harmoniously.

2 medium sweet potatoes: Peeled and cut into 1-inch cubes, these add a lovely natural sweetness and creamy texture.
12 oz Brussels sprouts: Trimmed and halved, they provide a crispy, slightly bitter counterpoint once roasted.
2 Tablespoons sesame oil (divided): Adds a toasty, nutty aroma that elevates both veggies and meatballs.
1/4 cup panko bread crumbs: Gluten-free option works perfectly; panko keeps the meatballs tender but light.
1/4 cup milk: Moistens the breadcrumbs for a juicy meatball texture.
1 lb ground beef: The star protein that absorbs all the delicious flavors.
3 scallions: Thinly sliced, with whites minced into the mix and greens reserved for garnish.
1 teaspoon fresh grated ginger: Adds warmth and a slight zing to the mix.
2 cloves garlic: Minced for depth and aroma.
1 teaspoon kosher salt: Enhances all flavors.
1 teaspoon gochujang or sriracha: Just the right touch of heat and umami in the meatballs.
For the Korean BBQ Sauce:
1/2 cup low sodium soy sauce or coconut aminos: The salty backbone of the sauce.
1/3 cup maple syrup or brown sugar: Balances the saltiness with caramel sweetness.
2 Tablespoons rice vinegar: Adds bright acidity to cut through the richness.
2 cloves garlic: Minced fresh garlic intensifies the aromatic profile.
2 teaspoons fresh grated ginger: Complements the garlic for a bold tang.
1 Tablespoon gochujang or sriracha: Provides that characteristic spicy depth unique to Korean BBQ.
1 Tablespoon cornstarch + 1 Tablespoon water: To thicken the sauce beautifully.
Toppings: Sesame seeds and sliced green onions for a fresh, crunchy finish.

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

Step 1: Roast the Veggies

Preheat your oven to 425°F and position the rack near the top. Prepare a large baking sheet with a light coating of olive oil or parchment paper. Toss the sweet potatoes and Brussels sprouts with half of the sesame oil and a sprinkle of salt. Arrange them cut side down on one half of the tray to maximize caramelization. Pop them into the oven to roast for 15 minutes while you prepare the meatballs.

Step 2: Prepare the Meatball Mixture

While the veggies start roasting, soak the panko crumbs in milk for 5 minutes until softened—this step is vital for juicy meatballs. Chop the scallions, separating the whites for mixing and saving the greens for garnish. In a large bowl, combine the soaked breadcrumbs, ground beef, scallion whites, grated ginger, garlic, salt, and gochujang. Mix everything thoroughly using your hands to evenly distribute all the flavors.

Step 3: Form and Bake Meatballs

Using a medium cookie scoop or your hands, shape the mixture into roughly 1 1/2-inch meatballs—aim for about 20 to 22. Remove the veggies from the oven, then arrange the raw meatballs on the other half of the baking sheet. Drizzle the remaining sesame oil over the meatballs and return the sheet to the oven. Bake for 14-16 minutes or until the meatballs reach an internal temperature of 165°F and the veggies are tender and crisped.

Step 4: Make the Korean BBQ Sauce

While the meatballs bake, combine the soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan over medium-high heat. Bring the mixture to a boil, then stir in the cornstarch-water slurry. Keep stirring and let it bubble for 1-2 minutes until thickened. Remove from heat and set aside about one third of the sauce for drizzling later.

Step 5: Broil for the Final Touch

Transfer the baked meatballs into the thickened BBQ sauce and toss gently to coat. Spread the glazed meatballs back onto the baking sheet alongside the roasted veggies. Turn your oven onto the broil setting and broil everything for 2-3 minutes until the sauce bubbles and the sweet potatoes get just a bit crispy around the edges. This final step gives the dish a gorgeous caramelized finish.

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

A metal baking tray holds three rows of raw bright pink meatballs at the bottom, each meatball round and slightly textured. Above them are scattered small cubes of orange sweet potatoes mixed with whole and halved bright green Brussels sprouts, some Brussels sprouts showing light browning. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle toasted sesame seeds and the reserved scallion greens generously over the meatballs and veggies. The sesame adds a delightful crunch and nutty flavor, while the fresh scallion greens bring a pop of color and a mild onion bite to brighten each mouthful.

Side Dishes

This recipe is fantastic on its own but pairs beautifully with fluffy steamed rice or a crisp Asian-style slaw to balance the sweet and spicy flavors. You could also serve it alongside pickled cucumbers or kimchi for an extra layer of traditional Korean flair.

Creative Ways to Present

For a fun twist, serve the Korean BBQ meatballs over a bed of quinoa or noodles and drizzle with extra sauce for a satisfying bowl meal. Alternatively, thread the meatballs on skewers alongside roasted veggies for an irresistible appetizer or party platter.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 3 days. Keep the meatballs and veggies together or separate them if you prefer better texture preservation.

Freezing

This Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe freezes exceptionally well. Store the cooked meatballs and veggies in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in the oven at 350°F for about 10-15 minutes until warmed through to maintain the crispness of the roasted veggies. Alternatively, microwave in short bursts, stirring or turning occasionally, though this might soften the texture slightly.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap the regular panko bread crumbs for a gluten-free variety, which works just as well without compromising texture or flavor.

What if I don’t have gochujang?

If gochujang isn’t available, sriracha makes a great substitute to provide heat and a bit of sweetness, though the flavor will be slightly different.

Can I use a different protein?

Yes! Ground turkey or chicken can be used instead of beef for a lighter version, but you may want to add a little extra seasoning or fat to keep the meatballs tender.

Is this recipe suitable for meal prep?

Definitely. The meatballs and veggies hold up well for several days refrigerated, making this a perfect option for batch cooking and enjoying quick, flavorful meals throughout the week.

How spicy is this dish?

The heat level is moderate thanks to the gochujang and optional sriracha. You can adjust the amount added to suit your preference for mild or more intense spice.

Final Thoughts

This Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe is a delightful celebration of flavors and textures that’s easy to make yet feels special. Whether you’re feeding family on a busy weeknight or sharing with friends, these meatballs promise a delicious, comforting experience every time. Trust me, once you try this recipe, it’s going to become a favorite you reach for again and again!