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Korean BBQ Meatballs with Roasted Vegetables

Korean BBQ Meatballs with Roasted Vegetables

  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Korean BBQ Meatballs with Roasted Vegetables is a flavorful dish featuring tender meatballs coated in a spicy sauce and served with roasted vegetables.

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 and 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
  • Toppings: sesame seeds and green onion

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, mix sweet potatoes and brussels sprouts with 1 tablespoon sesame oil and salt.
  3. Spread vegetables on a baking sheet and roast for 25-30 minutes or until tender.
  4. In another bowl, combine panko, milk, ground beef, scallion whites, ginger, garlic, salt, and Gochujang.
  5. Form the mixture into meatballs.
  6. Heat remaining sesame oil in a pan and cook meatballs until browned on all sides.
  7. In a saucepan, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang for the sauce.
  8. Mix cornstarch with water and add to the sauce, stirring until thickened.
  9. Serve meatballs with roasted vegetables and drizzle sauce over the top.
  10. Garnish with sesame seeds and green onion.

Notes

  • Serve with rice for a complete meal.
  • Adjust the spice level by varying Gochujang or sriracha.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking and Pan-frying
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: Korean BBQ Meatballs, Roasted Vegetables, Korean Cuisine

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Find it online: https://www.dailylifeplanet.com/korean-bbq-meatballs-with-roasted-vegetables-recipe/