Korean BBQ Meatballs: Flavorful Veggie Dish

Name: Korean BBQ Meatballs: Flavorful Veggie Dish
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Korean-inspired
Ingredients: 1 lb ground beef; 1/4 cup panko bread crumbs; 1/4 cup milk; 3 scallions, thinly sliced, white and green parts separated; 1 teaspoon fresh grated ginger; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1 teaspoon Gochujang or sriracha sauce; 2 medium sweet potatoes (about 500g), peeled and cut into 2.5cm cubes; 340g brussels sprouts, trimmed and halved; 2 tablespoons sesame oil, divided; 120ml low sodium soy sauce or coconut aminos; 80ml maple syrup or brown sugar; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 1 tablespoon Gochujang or sriracha sauce; 1 tablespoon cornstarch mixed with 1 tablespoon water; Sesame seeds for garnish; Green parts of scallions, sliced for garnish

by Fatima Garcia

•

22 de January de 2026

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Korean Bbq Meatballs Vegetables have completely transformed my weeknight dinners, and I know they’ll do the same for you! I still remember the first time I tried them; the aroma of sweet, spicy Korean BBQ sauce caramelizing on tender meatballs and perfectly roasted vegetables filled my kitchen, making my mouth water instantly. This Korean BBQ meatballs with vegetables recipe is my go-to for a reason – it’s incredibly flavorful and surprisingly simple. You’ll love this easy Korean BBQ meatballs and vegetable dish that’s perfect for busy evenings. Let’s get cooking!

Why You’ll Love This Korean BBQ Meatballs and Vegetables

This recipe is a winner for so many reasons! Here’s why you’ll be making it again and again:

Incredible Flavor: The sweet and spicy Korean BBQ sauce is absolutely delicious, coating tender meatballs and caramelized veggies.
Quick Prep: With minimal hands-on time, you can have dinner on the table fast.
Healthy & Wholesome: Packed with protein from the meatballs and nutrients from the roasted vegetables, it’s a balanced meal.
Family-Friendly: Even picky eaters love these flavorful meatballs and roasted vegetables.
Budget-Friendly: Utilizes common ingredients for a satisfying meal without breaking the bank.
Versatile: This Korean BBQ meatballs and seasonal vegetables dish works perfectly with whatever veggies you have on hand.
Sheet Pan Simplicity: Less cleanup means more time enjoying your delicious meal.
Perfect for Meal Prep: This Korean BBQ meatballs and seasonal vegetables recipe makes great leftovers.

Ingredients for Korean BBQ Meatballs and Vegetables

Gathering these ingredients is the first step to creating this amazing Korean BBQ ground beef meatballs and vegetables dish. You’ll need the essentials for both the meatballs and the delicious glaze.

1 lb ground beef – the base for our flavorful meatballs
1/4 cup panko bread crumbs – helps bind the meatballs and adds texture
1/4 cup milk – keeps the meatballs moist and tender
3 scallions, thinly sliced, white and green parts separated – whites for the meatballs, greens for garnish
1 teaspoon fresh grated ginger – adds a zesty kick to the meatball mixture
2 cloves garlic, minced – essential for that savory depth
1 teaspoon kosher salt – enhances all the flavors
1 teaspoon Gochujang or sriracha sauce – for a touch of authentic Korean spice
2 medium sweet potatoes (about 500g), peeled and cut into 2.5cm cubes – they caramelize beautifully
340g brussels sprouts, trimmed and halved – for a savory, slightly bitter contrast
2 tablespoons sesame oil, divided – adds a nutty aroma and flavor
120ml low sodium soy sauce or coconut aminos – the savory backbone of the sauce
80ml maple syrup or brown sugar – for that signature sweet sticky glaze
2 tablespoons rice vinegar – adds a touch of acidity to balance the sweetness
2 cloves garlic, minced – more garlic for the incredible sauce
2 teaspoons fresh ginger, grated – more ginger for that bright, fresh flavor
1 tablespoon Gochujang or sriracha sauce – for that classic spicy kick in the glaze
1 tablespoon cornstarch mixed with 1 tablespoon water – to thicken the sauce to perfection
Sesame seeds for garnish – a classic finishing touch
Green parts of scallions, sliced for garnish – for freshness and color

How to Make Korean BBQ Meatballs and Vegetables

Get ready for a flavor explosion with this easy sheet pan dinner! This Korean BBQ meatballs and veggie stir fry comes together beautifully in just a few simple steps.

Step 1: Preheat your oven to 220°C (425°F) and position a rack in the upper third. Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
Step 2: Arrange the cubed sweet potatoes and halved Brussels sprouts on one half of the prepared baking sheet. Drizzle them with 1 tablespoon of sesame oil, season with a pinch of salt, and toss everything to coat evenly. Place the Brussels sprouts cut-side down. Roast for 15 minutes until they start to soften.
Step 3: While the vegetables are roasting, combine the 1/4 cup panko bread crumbs and 1/4 cup milk in a large bowl. Let this mixture soak for about 5 minutes until it forms a soft paste.
Step 4: Add the 1 lb ground beef, the white parts of the 3 scallions, 1 teaspoon grated ginger, 2 cloves minced garlic, 1 teaspoon kosher salt, and 1 teaspoon Gochujang to the breadcrumb mixture. Mix everything thoroughly with your hands until just combined – avoid overmixing to keep the meatballs tender. Use a medium cookie scoop to form about 22 meatballs.
Step 5: Carefully remove the baking sheet from the oven. Place the meatballs in a single layer on the empty half of the sheet. Drizzle them with the remaining 1 tablespoon of sesame oil. Return the baking sheet to the oven and bake for another 14-16 minutes, or until the meatballs are cooked through and reach an internal temperature of 74°C (165°F), and the vegetables are tender and developing crispy edges. This is where the magic of a Korean BBQ meatballs and veggie stir fry really starts to happen.
Step 6: While everything is baking, prepare the sauce. In a medium saucepan, combine the 120ml low sodium soy sauce, 80ml maple syrup, 2 tablespoons rice vinegar, 2 cloves minced garlic, 2 teaspoons grated ginger, and 1 tablespoon Gochujang. Bring this mixture to a boil over medium-high heat.
Step 7: Whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the boiling sauce. Continue stirring constantly for 1-2 minutes until the sauce thickens beautifully. Remove the saucepan from the heat and carefully reserve about 80ml of the sauce in a separate small bowl for serving.
Step 8: Transfer the baked meatballs from the baking sheet into the saucepan with the remaining BBQ sauce. Toss them gently to coat them completely. Return the glazed meatballs back to the baking sheet alongside the vegetables. Switch your oven to the broil setting and broil everything for 2-3 minutes, watching closely, until the sauce bubbles and the vegetables get a lovely light char. This step really elevates the Korean BBQ meatballs and veggie stir fry.
Step 9: Serve your delicious Korean BBQ meatballs and vegetables hot. Transfer them to serving plates, drizzle with the reserved BBQ sauce, and garnish generously with the sliced green parts of the scallions and sesame seeds.

Pro Tips for the Best Korean BBQ Meatballs and Vegetables

Want to elevate your Korean BBQ meatballs and vegetables? Here are a few tricks I’ve picked up that make a huge difference:

Don’t overmix the meatball mixture; a gentle touch ensures tender, not tough, meatballs.
Ensure your oven rack is in the upper third for optimal vegetable caramelization and meatball browning.
For an extra flavor boost, consider adding a pinch of garlic powder to the vegetable seasoning.
Taste and adjust the BBQ sauce before thickening; everyone has a different spice preference.

What’s the secret to perfect Korean BBQ meatballs with vegetables?

The real magic lies in the combination of tender meatballs infused with gochujang and the perfectly caramelized vegetables. Achieving that sweet and spicy balance in the glaze is key for truly delicious spicy Korean meatballs and mixed vegetables. For more insights on achieving perfect flavor profiles, you might find resources on flavor building helpful.

Can I make Korean BBQ meatballs and vegetables ahead of time?

Yes! You can prepare the meatball mixture and chop the vegetables up to 24 hours in advance. Store them separately in the refrigerator. When ready to cook, assemble on the baking sheet and proceed with the recipe, adding a few extra minutes to the initial vegetable roasting time if they are very cold.

How do I avoid common mistakes with Korean BBQ meatballs and vegetables?

A common pitfall is overmixing the meat, which makes meatballs tough. Another is overcrowding the pan, which steams instead of roasts the vegetables. Ensure you give everything space on the baking sheet for the best texture and flavor. Learn more about proper cooking techniques at Food Network.

Best Ways to Serve Korean BBQ Meatballs and Vegetables

This versatile Korean BBQ meatballs and colorful vegetables dish is fantastic on its own, but it also pairs beautifully with a few simple sides. For a complete meal, I love serving it over fluffy steamed jasmine rice or quinoa, which soak up that amazing sauce perfectly. You could also add a simple side salad with a light sesame dressing to provide a fresh contrast. Another great option is to serve these meatballs and veggies with some steamed or stir-fried Asian greens, like bok choy or gai lan, for an extra pop of green and nutrients. Check out these Asian greens for inspiration.

Nutrition Facts for Korean BBQ Meatballs and Vegetables

Here’s a breakdown of what you can expect in each serving of this delicious Korean BBQ meatballs and vegetables dish:

Calories: 450
Fat: 18.5g
Saturated Fat: 6g
Protein: 29g
Carbohydrates: 42g
Fiber: 5g
Sugar: 20g
Sodium: 1200mg

Nutritional values are estimates and may vary based on specific ingredients used.

Korean BBQ Meatballs: Flavorful Veggie Dish - Korean Bbq Meatballs Vegetables - additional detail

How to Store and Reheat Korean BBQ Meatballs and Vegetables

This Korean BBQ meatballs and soy glazed vegetables dish is fantastic for meal prep, and storing leftovers is a breeze! Once your delicious Korean BBQ meatballs and vegetables have cooled completely, transfer them into airtight containers. They’ll keep well in the refrigerator for about 3 to 4 days. If you want to store them for longer, freezing is a great option. Arrange the cooled meatballs and vegetables on a parchment-lined baking sheet and freeze until solid, then transfer them to freezer-safe bags. They can be stored in the freezer for up to 3 months.

To reheat, you have a few options. For a quick reheat, you can place the desired portion in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through. For best results and to revive that delicious glaze, I prefer to reheat them in a skillet over medium-low heat, stirring occasionally until warmed through, or spread them back on a baking sheet and warm them in a 175°C (350°F) oven for about 10-15 minutes.

Frequently Asked Questions About Korean BBQ Meatballs and Vegetables

Can I substitute the ground beef in this Korean BBQ meatballs and vegetables recipe?

Absolutely! You can easily swap the ground beef for ground turkey, chicken, or even pork. The cooking times might vary slightly, so always check for an internal temperature of 74°C (165°F) to ensure they’re cooked through. Each option will offer a slightly different flavor profile, but they all work wonderfully with the Korean BBQ glaze. For more information on meat substitutions, explore meat substitutions.

How do I make Korean BBQ meatballs with vegetables spicier?

To make this dish spicier, you can increase the amount of Gochujang or sriracha in both the meatballs and the sauce. A little goes a long way, so start by adding an extra teaspoon and taste as you go. You could also add a pinch of red pepper flakes to the sauce or serve with a side of sliced jalapeños for those who love extra heat.

What other vegetables work well with Korean BBQ meatballs?

The beauty of this recipe is its versatility! You can easily incorporate other vegetables alongside or instead of the sweet potatoes and Brussels sprouts. Think broccoli florets, bell pepper strips (any color!), red onion wedges, zucchini chunks, or even snap peas. Roasting times will vary, so you might want to add quicker-cooking vegetables a bit later in the process. Consider trying bell peppers in your next batch.

Can I make the Korean BBQ meatballs and vegetables in an air fryer?

Yes, you can! For the meatballs, preheat your air fryer to 200°C (400°F) and air fry for 10-12 minutes, flipping halfway through. For the vegetables, you might need to roast them separately as they require different cooking times and temperatures than the meatballs. Toss the vegetables with sesame oil and seasoning, and air fry at 200°C (400°F) for about 15-20 minutes, shaking the basket occasionally, until tender and browned.

Variations of Korean BBQ Meatballs and Vegetables You Can Try

This Korean BBQ meatballs and vegetables recipe is incredibly adaptable, allowing you to tailor it to your preferences or dietary needs. Here are a few ideas to get you started!

Dietary Swap: For a different protein, try using ground turkey or chicken. The Korean BBQ pork meatballs and vegetables variation is also delicious, offering a slightly richer flavor. For a vegetarian option, consider using plant-based meatballs and roasting heartier vegetables like cauliflower or butternut squash.
Flavor Boost: Add a tablespoon of kimchi to the meatball mixture for a tangy, spicy kick. You could also incorporate a bit of gochugaru (Korean chili flakes) for more heat in the sauce.
Cooking Method: Don’t have an oven? You can pan-fry the meatballs until browned and cooked through, then toss them in the sauce. The vegetables can be stir-fried separately in a wok or large skillet with a bit of sesame oil for a quick Korean meatballs and veggie stir fry.
Skewer It: For a fun presentation, thread meatballs and chunks of marinated bell peppers and onions onto skewers for Korean BBQ meatballs and vegetable skewers. Grill or bake until cooked through.

About the Author

Fatima Garcia