Name: Korean BBQ Meatballs and Vegetables Recipe
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 halved; 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 and green parts 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 mixed with 1 Tbsp water; Sesame seeds; Green onion

Jump to Recipe

Get ready to transform your weeknight dinner with a mouthwatering twist: Korean BBQ Meatballs and Vegetables! This colorful and satisfying dish brings together juicy, savory meatballs tossed in a sweet-spicy Korean glaze, alongside perfectly roasted sweet potatoes and brussels sprouts, all made on one simple sheet pan. You’ll love how the gochujang-infused sauce coats each bite, how the veggies caramelize in the oven, and how the sprinkle of sesame seeds and scallions on top ties everything together. If you’re searching for an easy, crowd-pleasing meal that packs a punch of flavor and looks downright irresistible, Korean BBQ Meatballs and Vegetables are a must-try.

Ingredients You’ll Need

Korean BBQ Meatballs and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

You’ll be happily surprised at how these simple pantry staples and fresh produce come together to create layers of flavor and texture. Each ingredient plays a starring role—whether it’s lending sweetness, crunch, or that signature umami kick—to make Korean BBQ Meatballs and Vegetables sing with every bite.

Sweet potatoes: Offer natural sweetness and a gorgeous orange color, balancing the savory-spicy notes.
Brussels sprouts: Bring an earthy crunch and roast up beautifully golden and crisp around the edges.
Sesame oil: Adds rich, nutty flavor to both the veggies and meatballs.
Panko bread crumbs: Help the meatballs stay tender and moist—gluten-free works perfectly, too!
Milk: Softens the panko for extra-juicy meatballs.
Ground beef: The star protein that soaks up all those incredible flavors.
Scallions: Both the white and green parts lend a pop of freshness and mild onion bite.
Fresh ginger: Adds a zingy warmth, essential for the Korean BBQ vibe.
Garlic: Sautéed or raw, it’s the backbone of the sauce and the meat mixture.
Kosher salt: Enhances all the flavors and seasons both veggies and meat.
Gochujang or sriracha: Delivers that lipsmacking Korean heat—adjust this to your spice preference.
Low sodium soy sauce or coconut aminos: Brings the salty, umami backbone to the sauce while keeping it balanced.
Maple syrup or brown sugar: A touch of sweetness rounds out the sauce and helps with that irresistible sticky glaze.
Rice vinegar: Adds just the right hit of tanginess, making everything pop.
Cornstarch and water: Create the perfect glossy, thick sauce that clings to every meatball.
Sesame seeds & green onion tops: The finishing touch for crunch and a burst of color right before serving!

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Prep and Preheat

Start by cranking your oven to 425°F and placing the rack at the very top—this guarantees your veggies get that irresistible caramelization. Lightly grease a large sheet pan with olive oil or line it with parchment for easy cleanup, setting the scene for a dish that looks gorgeous and has minimal mess.

Step 2: Roast the Vegetables

Toss your sweet potato cubes and halved brussels sprouts onto half the sheet pan. Drizzle with a tablespoon of sesame oil and sprinkle with a pinch of salt—they need just a nudge to bring out their best flavors. Use your hands to toss until every veggie glistens, then arrange them in a single layer with the brussels sprouts cut-side down for extra crisp. Give them a head start in the oven for 15 minutes while you move on to the meatballs.

Step 3: Mix and Form the Meatballs

Pour panko breadcrumbs into a big bowl and let them soak up the milk for five minutes, which ensures ultra-tender Korean BBQ Meatballs and Vegetables. While that magic happens, finely chop your scallion whites and reserve the green ends for later. To the breadcrumb base, add your ground beef, scallion whites, fresh ginger, minced garlic, salt, and gochujang. Mix everything together gently by hand until well combined—then scoop and roll into 1 1/2-inch balls (you’ll get about 20-22 meatballs).

Step 4: Arrange and Bake

Pull the roasted veggies from the oven, then nestle your meatballs onto the other half of the sheet pan. Give them a drizzle of the remaining sesame oil—it helps both meatballs and veggies turn irresistibly golden. Pop the whole pan back into the oven and bake for 14-16 minutes, until the meatballs are cooked through and the vegetables are meltingly tender with crispy edges.

Step 5: Make the Korean BBQ Sauce

While everything bakes, it’s time to whip up the signature sweet-and-savory sauce. Stir soy sauce, maple syrup, rice vinegar, ginger, garlic, and gochujang in a saucepan and bring it to a gentle boil. Once simmering, dissolve cornstarch in a splash of water, then whisk it into the sauce. Keep the mixture bubbling for another minute or two, until thickened and glossy. Set aside about a third of a cup for drizzling as a finishing touch.

Step 6: Coat and Broil

Transfer just-cooked meatballs into the saucepan with most of your BBQ sauce and gently toss to coat them in that sticky glaze. Place them back onto the sheet pan, and crank the oven to broil. Give your Korean BBQ Meatballs and Vegetables a quick 2-3 minute blast under the broiler. This caramelizes the sauce and crisps up the veggies perfectly—just keep watch so nothing burns!

Step 7: Serve and Garnish

Slide your masterpiece out of the oven. Drizzle generously with the reserved sauce, then shower the whole tray with sliced scallion greens and sesame seeds. Every bite of these Korean BBQ Meatballs and Vegetables should look as inviting as it tastes!

How to Serve Korean BBQ Meatballs and Vegetables

Garnishes

Never underestimate the power of a good garnish! Sprinkle your Korean BBQ Meatballs and Vegetables with toasted sesame seeds and plenty of thin-sliced scallion greens right before serving. Not only do they add a lovely crunch and hint of nuttiness, but they also make your dish pop with color and freshness—trust me, your table will look like a celebration.

Side Dishes

These meatballs and veggies are delicious all on their own, but if you want to turn this meal into an even bigger feast, set out a bowl of steamed jasmine or sticky rice to soak up every drop of sauce. A crisp green salad, some kimchi, or a cucumber pickle add fresh, tangy contrast to those rich, caramelized flavors. Your dinner guests will be raving!

Creative Ways to Present

For family style, bring the entire sheet pan right to the table—let everyone scoop their own portion and drizzle extra BBQ sauce on top. If you’re feeling whimsical, serve the meatballs and veggies in lettuce cups (think Korean BBQ wraps!) or stuff them into steamed bao buns for a fun appetizer. However you present them, these Korean BBQ Meatballs and Vegetables are sure to impress.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and refrigerate; Korean BBQ Meatballs and Vegetables will stay fresh for up to four days. The flavors actually deepen as they rest, making tomorrow’s lunch or dinner even tastier!

Freezing

You can absolutely freeze both the cooked meatballs and roasted veggies. Let everything cool completely, then transfer to freezer-safe bags or containers. If you like to plan ahead, freeze the meatballs (uncooked or baked) and simply roast veggies fresh when ready to serve for that just-cooked taste.

Reheating

To recapture that original crisp and glaze, reheat Korean BBQ Meatballs and Vegetables in the oven at 350°F until warmed through—about 10-12 minutes. Microwave works in a pinch, but the oven does a much better job keeping everything juicy and delicious. Don’t forget an extra spoonful of sauce as a finishing touch!

FAQs

Can I substitute the ground beef with another protein?

Absolutely! Ground chicken, pork, or even turkey will work brilliantly in these Korean BBQ Meatballs and Vegetables. Just keep an eye on cooking times, as leaner meats cook a bit faster and can dry out if overbaked.

What can I use if I can’t find gochujang?

While gochujang brings authentic Korean flavor, sriracha makes a tasty substitute. If you want a milder sauce, use a mix of ketchup and a bit of chili paste or hot sauce for a similar sweetness and kick.

Are these meatballs gluten-free?

They can be! Just use gluten-free panko bread crumbs (Aleia’s is a great brand) and opt for tamari or coconut aminos instead of soy sauce. All the flavors shine through, no matter the adjustments.

How spicy are these Korean BBQ Meatballs and Vegetables?

They’re flavorful with a mild-medium heat, thanks to gochujang or sriracha. You can adjust the spice level by adding more or less, or even splitting the batch so everyone gets their perfect amount of kick.

Can I make these meatballs ahead of time?

Yes! Form the meatballs a day in advance and keep them chilled, or even freeze them raw. When ready to bake, let them come to room temperature while your oven preheats, then roast as directed for maximum flavor and convenience.

Final Thoughts

If you’re craving something vibrant, comforting, and just a little bit special, give these Korean BBQ Meatballs and Vegetables a spot on your dinner table. Each bite is a perfect blend of spicy, sweet, and savory goodness—and I promise, this recipe is so fun and easy, it’ll soon become a favorite in your home. Happy cooking!