Name: Korean BBQ Meatballs and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb ground beef; 1/4 cup panko bread crumbs; 1/4 cup milk; 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 12 oz brussels sprouts, trimmed and cut in half; 1 teaspoon fresh grated ginger; 2 cloves garlic, minced; 1 teaspoon kosher salt; 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 teaspoons fresh ginger, grated; 1 tablespoon Gochujang (or sriracha sauce, plus more to taste); 1 tablespoon cornstarch (+ 1 Tbsp water); 2 tablespoons sesame oil (divided); Sesame seeds for topping; Green onion for topping

Korean BBQ Meatballs and Vegetables

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Korean BBQ Meatballs and Vegetables are a delightful fusion of savory flavors and satisfying textures, perfect for a busy weeknight or a gathering with friends. Juicy ground beef meatballs coated in a sweet and spicy gochujang glaze pair beautifully with tender roasted sweet potatoes and brussels sprouts. This one-pan meal not only minimizes cleanup but also delivers an impressive taste that everyone will love. With just 35 minutes from prep to plate, these meatballs make for an easy yet delectable option that the whole family will enjoy!

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Asian

Ingredients

Scale

1 lb ground beef
1/4 cup panko bread crumbs
1/4 cup milk
2 medium sweet potatoes, peeled and cut into 1-inch cubes
12 oz brussels sprouts, trimmed and cut in half
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon kosher salt
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 teaspoons fresh ginger, grated
1 tablespoon Gochujang (or sriracha sauce, plus more to taste)
1 tablespoon cornstarch (+ 1 Tbsp water)
2 tablespoons sesame oil (divided)
Sesame seeds for topping
Green onion for topping

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Instructions

Preheat oven to 425°F and prepare a baking sheet.
Toss sweet potatoes and brussels sprouts with 1 tablespoon of sesame oil and salt on one half of the sheet; roast for 15 minutes.
Mix panko breadcrumbs with milk, then combine with ground beef, scallions, garlic, ginger, salt, and gochujang to form meatballs.
Place meatballs on the other half of the sheet and drizzle with additional sesame oil; roast for another 14-16 minutes until cooked through.
While roasting, prepare the BBQ sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang; thicken with cornstarch mixed in water.
Coat cooked meatballs in BBQ sauce; broil briefly for caramelization.
Serve hot garnished with green onions and sesame seeds.

Nutrition

Serving Size: 3 meatballs (170g)
Calories: 300
Sugar: 8g
Sodium: 670mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 20g
Cholesterol: 70mg

Find it online: https://lowfatfoodie.com/korean-bbq-meatballs-and-vegetables/