Ingredients
Korean Meatballs
- 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
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 ginger, grated
- 1 Tablespoon Gochujang or sriracha sauce, plus more to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Toppings
- Sesame seeds
- Green onion greens
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F and place the oven rack in the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper. Arrange the sweet potato cubes and halved brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon sesame oil and season with salt. Toss to coat and spread in a single layer with the brussels sprouts cut side down. Roast for 15 minutes.
- Prepare breadcrumb mixture and aromatics: While the veggies roast, place the panko breadcrumbs in a large bowl and pour the milk over them. Let soak for 5 minutes. Meanwhile, chop the scallions, separating the white and green parts, and mince the white ends along with the garlic cloves. Reserve the green tops for garnish.
- Make the meatball mixture: Add the ground beef, scallion whites, grated ginger, minced garlic, salt, and Gochujang to the breadcrumb mixture. Mix thoroughly with clean hands until evenly combined. Using a medium cookie scoop or your hands, form the mixture into about 20-22 meatballs, each roughly 1 1/2 inches in diameter.
- Assemble and bake: Remove the partially roasted vegetables from the oven. Place the meatballs on the empty half of the baking sheet in a single layer. Drizzle the meatballs with the remaining 1 tablespoon of sesame oil. Return to the oven and bake for 14-16 minutes, until the meatballs reach an internal temperature of 165°F, the sweet potatoes are tender, and the brussels sprouts are crispy and golden.
- Prepare the Korean BBQ sauce: While the meatballs bake, combine the soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, minced garlic, grated ginger, and Gochujang in a medium saucepan. Bring to a boil over medium-high heat.
- Thicken the sauce: In a small bowl, stir together cornstarch and water until smooth. Whisk this mixture into the boiling sauce. Stir and continue boiling for 1-2 minutes until the sauce thickens. Remove from heat and set aside about 1/3 cup of sauce in a separate bowl for serving.
- Coat meatballs and broil: Carefully transfer the meatballs from the baking sheet into the saucepan with the remaining BBQ sauce and toss to coat evenly. Place the coated meatballs back onto the baking sheet. Turn the oven to broil and broil the meatballs and vegetables for 2-3 minutes until the sauce bubbles and the sweet potatoes gain some crispiness.
- Serve: Serve the meatballs and roasted vegetables hot, drizzled with the reserved BBQ sauce and garnished with sliced green onion tops and sesame seeds.
Notes
- For gluten-free option, use gluten-free panko crumbs.
- Adjust gochujang or sriracha amount to control spice level.
- Serve with steamed rice or Asian slaw to complete the meal.
- If you don’t have a broiler, finish under a high heat oven setting to caramelize the sauce.
- Meatballs can be frozen before baking for meal prep convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Korean
