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 (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, e.g., Aleia’s); 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 and green onion

Jump to Recipe

If you’re hunting for a weeknight dinner that hits every craving, look no further than this vibrant, flavor-packed tray of Korean BBQ Meatballs and Vegetables. Juicy beef meatballs glazed with a sticky, sweet-savory Korean BBQ sauce nestle beside perfectly roasted sweet potatoes and crispy brussels sprouts—every bite is a perfect balance of spicy, umami goodness and caramelized veggies. There’s nothing fussy here, just a deeply satisfying dish that’s easy to pull together, impressive enough for guests, and guaranteed to thrill anyone around your table. Korean BBQ Meatballs and Vegetables might just become your latest obsession!

Korean BBQ Meatballs and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Korean BBQ Meatballs and Vegetables is probably already in your kitchen, but each brings something special—the veggies add color and texture, the aromatics build layers of flavor, and the sauce makes everything wildly craveable. Here’s what you’ll need for this one-pan wonder:

Sweet potatoes: Their subtle sweetness balances the savory meatballs and soaks up all that tasty BBQ sauce.
Brussels sprouts: When roasted, they crisp up beautifully and offer a nutty, deeply satisfying flavor.
Sesame oil: Toasty and aromatic, it anchors the fusion Korean taste in both the veggies and the meatballs.
Panko bread crumbs: These keep the meatballs light and tender; go gluten-free if needed!
Milk: Soaks the panko and adds moisture, ensuring the juiciest meatballs possible.
Ground beef: Rich, savory, and perfect for soaking up bold BBQ flavors.
Scallions (green onions): They add a gentle onion kick inside the meatballs and make a gorgeous garnish.
Fresh grated ginger: A little brightness and zip that cuts through the richness of the dish.
Garlic: Two hits for double flavor—fresh minced inside the meatballs and more in the sauce.
Kosher salt: Essential for seasoning and balancing all the sweet and spicy elements.
Gochujang (or sriracha): Delivers that signature Korean BBQ heat and depth; adjust for your spice level.
Low sodium soy sauce or coconut aminos: The backbone of the BBQ glaze, infusing umami into every bite.
Maple syrup or brown sugar: This brings the classic sticky, shiny goodness to the sauce.
Rice vinegar: Just a splash sharpens up the sweet and salty flavors.
Cornstarch + water: Thickens the sauce until it clings to everything in the pan.
Toppings like sesame seeds & green onion: Amp up the visual appeal and add a satisfyingly nutty finish.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Prep the Oven and Sheet Pan

Get things started by preheating your oven to 425°F and adjusting the rack to the very top position. Lightly grease a big sheet pan with olive oil or line it with parchment if you like, so the veggies and meatballs won’t stick and will crisp up just right.

Step 2: Roast the Vegetables

Spread the cubed sweet potatoes and halved brussels sprouts over half of your baking sheet. Drizzle with half the sesame oil and a generous sprinkle of salt. Give everything a good toss, keeping the brussels sprouts cut side down for extra crispiness. Pop the pan in the oven and roast them for 15 minutes—the house will start to smell incredible!

Step 3: Make the Meatball Mixture

While those veggies roast, combine the panko breadcrumbs and milk in a big bowl and let it soak for 5 minutes. Meanwhile, chop your scallions and garlic, and grate the ginger. Separate the green parts of the scallions for later—they’ll make your dish beautiful at the end. When the breadcrumbs are plump, add the ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Gently mix it all with clean hands until just combined. Scoop into 20-22 evenly sized meatballs—it’s easiest with a medium cookie scoop, but hands work too!

Step 4: Add Meatballs to the Sheet Pan

Time for the veggies to share their space! Pull out the pan, and arrange the meatballs in a single layer on the empty side. Drizzle with the remaining sesame oil for extra shine and flavor. Don’t worry if the pan looks crowded—everything’s about to get cozy and tasty together.

Step 5: Bake Everything

Slide the sheet pan back into the oven and roast for another 14-16 minutes. You’ll know you’re ready when the meatballs reach 165°F, the sweet potatoes are fork-tender, and the brussels are turning golden and crispy. The anticipation is real!

Step 6: Make the Korean BBQ Sauce

While everything bakes, grab a medium saucepan and pour in the soy sauce, maple syrup, rice vinegar, Gochujang, ginger, and garlic (don’t add the cornstarch yet). Bring it all to a gentle boil over medium-high heat to mix those flavors. Dissolve the cornstarch in water, then whisk it into your bubbling sauce—it’ll thicken in a minute or two. Remove from heat, and set aside about a third of a cup for drizzling later.

Step 7: Glaze the Meatballs and Broil

When the meatballs and veggies are done baking, carefully lift the meatballs off the tray and toss them in the warm BBQ sauce in your saucepan. Once they’re well coated, nestle them back onto the baking pan with the veggies. Crank your oven to broil and return the tray for just 2-3 minutes, watching closely—this step caramelizes the sauce, making the Korean BBQ Meatballs and Vegetables utterly irresistible. Finish with a scatter of fresh scallions and sesame seeds. Serve with that extra drizzle of BBQ sauce for even more flavor punch!

How to Serve Korean BBQ Meatballs and Vegetables

Garnishes

The finishing touches make all the difference! Sprinkle your Korean BBQ Meatballs and Vegetables generously with sesame seeds for crunch, and add plenty of thinly sliced green onions for a pop of color and fresh flavor. A few optional red chili flakes can also give a little extra kick if you like.

Side Dishes

If you want to round out the meal, serve these meatballs and veggies with steamed jasmine rice, fluffy quinoa, or even a bowl of sticky white rice. For an even more complete Korean feast, pair with kimchi, quick-pickled cucumbers, or a simple sesame-dressed slaw. They all play so well with the sweet and spicy notes of the dish.

Creative Ways to Present

Korean BBQ Meatballs and Vegetables are party-ready! Skewer a few meatballs with roasted veggies as fun appetizers, or tuck them in lettuce wraps for an interactive main. For meal prepping, layer everything in bento-style lunch bowls with extra sauce and your favorite grain—talk about a week’s worth of envy-inducing lunches.

Make Ahead and Storage

Storing Leftovers

Store any extra Korean BBQ Meatballs and Vegetables in an airtight container in the fridge for up to four days. The flavors only get better as they mingle, so leftovers are always a hit for lunch or a next-day dinner.

Freezing

These meatballs freeze beautifully! Once cooled, place the meatballs (with or without the veggies) in a freezer-safe container for up to three months. For best results, freeze the sauce separately and combine after thawing and reheating.

Reheating

To reheat, simply warm the meatballs and veggies in a covered dish in the oven at 350°F until hot, or use a microwave with a splash of water to keep everything juicy. Don’t forget to drizzle on a little extra BBQ sauce to freshen things up!

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey are fantastic alternatives and will soak up the Korean BBQ flavors just as well. Just be careful not to overcook them, as leaner meats can dry out a bit faster.

Is there a vegetarian version of Korean BBQ Meatballs and Vegetables?

You can swap in plant-based ground or finely chopped mushrooms and extra veggies for a delicious vegetarian take. Use a flax egg or dairy-free milk to bind the meatballs, and cook until everything is golden and glazed.

What can I use if I don’t have Gochujang?

If you can’t find Gochujang, sriracha works in a pinch, or try a mix of miso paste and a little chili garlic sauce for a bit of depth and heat.

Can I make Korean BBQ Meatballs and Vegetables ahead for meal prep?

Definitely! Prepare and bake the meatballs and veggies, cool everything, and divide into portions with rice or grains if desired. Refrigerate and enjoy all week long—the flavors get even better with time.

How spicy are these meatballs?

The heat level is totally customizable! Use less Gochujang for a mild version, or add an extra spoonful (plus chili flakes) if you love things fiery. The sweet and savory sauce balances spice nicely, making these a hit for all palates.

Final Thoughts

Bursting with big, bold flavors and even bigger weeknight appeal, Korean BBQ Meatballs and Vegetables will bring everyone running to the table. There’s so much to love here—from sticky-glazed meatballs to the crisp, caramelized veggies—so grab your sheet pan and give this recipe a try. I promise, your next dinner will be unforgettable!