Name: Korean BBQ Meatballs and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 medium sweet potatoes, 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

Description

Delight in the vibrant flavors of Korean cuisine with these Korean BBQ Meatballs and Vegetables! This easy-to-make dish is perfect for busy weeknights and family gatherings, combining savory ground beef meatballs with sweet potatoes and brussels sprouts. The sweet and spicy glaze caramelizes beautifully, creating a delectable contrast that will tantalize your taste buds. Whether you’re serving it for dinner or meal prepping for the week, this all-in-one dish is sure to impress.

Ingredients

Scale

2 medium sweet potatoes, 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 the oven to 425°F and prepare a baking sheet.
Toss sweet potatoes and brussels sprouts with 1 tablespoon sesame oil and salt. Roast for 15 minutes.
In a bowl, mix panko breadcrumbs with milk; let sit for 5 minutes. Add scallions, garlic, ground beef, ginger, salt, and Gochujang; combine gently.
Shape the mixture into 1½-inch meatballs.
After roasting vegetables, add meatballs to the other side of the pan and drizzle with remaining sesame oil.
Bake together for 14-16 minutes until cooked through.
For the sauce, combine soy sauce, maple syrup, vinegar, garlic, ginger, and Gochujang in a saucepan; bring to boil.
Thicken with cornstarch slurry; then glaze meatballs in the sauce and broil for 2-3 minutes.
Serve hot garnished with green onions and sesame seeds.

Nutrition

Serving Size: 1 plate (350g)
Calories: 470
Sugar: 14g
Sodium: 720mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 23g
Cholesterol: 70mg