Name: Korean BBQ Meatballs and Vegetables Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 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; 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 12 oz brussels sprouts, trimmed and halved; 2 Tablespoons sesame oil, divided; Salt, to taste; 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

Jump to Recipe

If you’re searching for a weeknight dinner that feels like a festive celebration, Korean BBQ Meatballs and Vegetables are about to become your new go-to dish! Imagine tender beef meatballs, kissed with ginger and gochujang, nestled beside caramelized sweet potatoes and crispy Brussels sprouts—all finished with a sweet and spicy Korean BBQ glaze. This recipe is bursting with color, umami, and irresistible aromas that will fill your kitchen with sheer joy. Whether you’re a Korean food lover or a newbie to these flavors, Korean BBQ Meatballs and Vegetables deliver both comfort and excitement in every single bite.

Korean BBQ Meatballs and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The magic of Korean BBQ Meatballs and Vegetables all starts with simple, easy-to-find ingredients. Each element—from fresh vegetables to tangy sauces—adds its own special layer of taste, texture, or vibrant color, making every mouthful unforgettable.

Sweet potatoes: Their natural sweetness perfectly balances the savory spice, and they become beautifully caramelized in the oven.
Brussels sprouts: Roasted until crispy, these add earthy depth and a hint of crunch that’s absolutely crave-worthy.
Sesame oil: This nutty oil provides rich flavor and a glossy finish to both the veggies and the meatballs.
Panko bread crumbs: They keep the meatballs light and tender, soaking up all the flavorful juices.
Milk: Moistens the breadcrumbs, ensuring your meatballs are never dry.
Ground beef: The heart of the meatballs—go for 80/20 for extra juiciness!
Scallions: The whites pack in savory flavor, while the green tops make a lovely fresh garnish.
Fresh ginger: Grated ginger brings in that zingy, warming kick essential to Korean BBQ.
Garlic: Savory, aromatic, and unmissable—use fresh for the biggest impact.
Kosher salt: Enhances all the other flavors—don’t be shy!
Gochujang (or sriracha): This spicy-sweet Korean chili paste infuses meatballs and sauce with deep flavor and gentle heat.
Low sodium soy sauce (or coconut aminos): Adds salty, umami depth to the BBQ sauce while keeping things balanced.
Maple syrup (or brown sugar): Sweetens and glosses the sauce, playing perfectly with the chili heat.
Rice vinegar: A splash of tang to brighten the BBQ sauce and cut through richness.
Cornstarch: Thickens the barbecue sauce so it clings to every meatball.
Sesame seeds and green onion: A sprinkle on top finishes everything with a pop of color and texture.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Prep the Oven and Sheet Pan

Start by preheating your oven to 425°F with the oven rack positioned at the top. Gently grease your largest baking sheet with a little olive oil or line it with parchment for easy clean up. This sets you up for perfectly roasted vegetables and juicy meatballs without any sticking.

Step 2: Roast the Sweet Potatoes and Brussels Sprouts

Spread the cubed sweet potatoes and halved Brussels sprouts on one side of the baking sheet. Drizzle with half the sesame oil and toss with a sprinkle of salt. Arrange the Brussels sprouts cut-side down for ultimate caramelization, then pop everything in the oven for 15 minutes to get them started on their journey to golden, crispy perfection.

Step 3: Make the Meatball Mixture

While the veggies are roasting, it’s time to build the flavorful base for your meatballs. In a large bowl, combine panko bread crumbs and milk, and let them soak for 5 minutes to soften. Chop your scallions and garlic during this time, separating the white ends from the green tops for garnishing later.

Step 4: Mix and Form the Meatballs

Add the ground beef, minced scallion whites, grated ginger, garlic, kosher salt, and gochujang directly to the breadcrumb mixture. Using your hands, gently mix until just combined. Scoop and roll into 1.5-inch balls—you should end up with about 20 to 22 meatballs, the perfect bite-sized treat for everyone at the table.

Step 5: Add Meatballs to the Pan

Once the veggies have had their head start, take the tray out and carefully nestle the meatballs in a single layer on the other side. Drizzle with more sesame oil for extra flavor and a beautiful shine that will lure everyone to the table.

Step 6: Bake to Perfection

Slide the sheet pan back in the oven, and let everything cook together for 14 to 16 minutes. The meatballs should reach 165°F inside, while sweet potatoes become fork-tender and Brussels sprouts get irresistibly crisp.

Step 7: Prepare the Korean BBQ Sauce

While your meatballs and vegetables bake, whip up the Korean BBQ sauce. In a saucepan, combine soy sauce, maple syrup, rice vinegar, more garlic and ginger, and a generous scoop of gochujang over medium-high heat. Let it bubble away—your kitchen will smell amazing!

Step 8: Thicken the Sauce

Mix cornstarch with a splash of water, then whisk it into the boiling sauce. Keep stirring for a minute or two until the sauce thickens to a glossy, velvety consistency. Reserve about 1/3 cup in a bowl for drizzling over the finished dish later—it’s the chef’s secret weapon!

Step 9: Sauce and Broil

Gently remove the cooked meatballs and toss them in the saucepan to completely coat with that sweet and savory BBQ sauce. Then return them to the baking sheet alongside the veggies and switch your oven to broil. Broil for 2-3 minutes to let the sauce bubble and caramelize, and the sweet potatoes get just a bit crispy. Top with green onions and sesame seeds and serve immediately with the reserved sauce!

How to Serve Korean BBQ Meatballs and Vegetables

Garnishes

Serving Korean BBQ Meatballs and Vegetables is all about those finishing touches. A shower of sliced green onions adds brightness, while a sprinkle of sesame seeds gives delightful crunch and visual pop. Don’t be shy with the garnishes—they truly elevate the entire dish and make each bite unique.

Side Dishes

If you want to round this meal out, serve your Korean BBQ Meatballs and Vegetables alongside steamed jasmine rice or fluffy brown rice to soak up every drop of that luscious BBQ sauce. Kimchi or pickled vegetables add a tangy, refreshing contrast that pairs beautifully with the richness of meatballs and roasted veggies.

Creative Ways to Present

Korean BBQ Meatballs and Vegetables can shine at a weeknight dinner or take center stage at a party. Try threading the meatballs and veggies onto skewers for a playful spin, or pile everything on a bed of greens for a hearty, flavor-packed salad. For picnic or meal prep, pack them into grain bowls and drizzle with extra sauce for lunch that’s anything but boring.

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ Meatballs and Vegetables store beautifully! Place them in an airtight container in the refrigerator, and they’ll stay delicious for up to four days. Keep the sauce separate if you can, so everything stays fresh and the veggies retain their texture.

Freezing

To freeze, let the meatballs and vegetables cool completely before transferring to a freezer-safe container or bag. For the best texture, freeze the BBQ sauce separately. When tightly sealed, they’ll keep for up to two months, making Korean BBQ Meatballs and Vegetables an amazing prep-ahead meal for busy weeks.

Reheating

Reheat meatballs and veggies in a 350°F oven for about 10-12 minutes, covered with foil to prevent drying out. For a quick fix, microwave in short bursts, but the oven will help reclaim those lovely crispy edges. Warm the BBQ sauce separately and drizzle just before serving for that fresh-from-the-oven magic.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works just as well in this recipe. Just make sure to use a little oil or add an extra tablespoon of milk to keep things juicy, since leaner meats can dry out faster than beef.

What is gochujang, and what if I can’t find it?

Gochujang is a Korean fermented red chili paste that’s mildly spicy, sweet, and brimming with umami—it’s the flavor power behind classic Korean BBQ Meatballs and Vegetables. If you can’t find it, sriracha or another chili paste makes a decent substitute, though the flavor will vary a bit.

Are Korean BBQ Meatballs and Vegetables gluten-free?

With a simple swap to gluten-free panko and tamari or coconut aminos in place of soy sauce, this entire dish can be gluten-free! It’s a wonderful way to include everyone at your table, no matter their dietary needs.

Can I double this recipe for a crowd?

Yes, just use two sheet pans to avoid overcrowding so everything gets roasted instead of steamed. Make extra sauce, and watch how quickly these meatballs disappear when you serve Korean BBQ Meatballs and Vegetables at your next gathering!

What’s the best way to add more veggies?

Feel free to toss in mushrooms, broccoli florets, or bell peppers alongside the sweet potatoes and Brussels sprouts. Korean BBQ Meatballs and Vegetables are endlessly flexible, and extra vegetables make for even more color and nutrition in every serving.

Final Thoughts

I hope you’re as excited as I am to dig into a plate of Korean BBQ Meatballs and Vegetables! This dish brings big flavors, vibrant colors, and a little bit of Korean spirit right to your dinner table. Whether you serve it to friends or savor it solo, every bite is a celebration—so grab your ingredients and treat yourself tonight!