Pin it
These tasty Korean BBQ meatballs with roasted sweet potatoes and brussels sprouts make an amazing one-pan dinner packed with bold Asian tastes that's super easy to fix. Everyone in your family will love the sticky-sweet meatballs and caramelized veggies coated in that delicious spicy-sweet sauce.
I came up with this dish when I wanted to get my kids into Korean flavors without going overboard. They fell in love with these sticky meatballs right away and now they ask for these "magic meatballs" almost every other week.
Ingredients
- Ground beef forms the juicy foundation for our meatballs with just enough fat to keep them moist and tasty
- Sweet potatoes bring natural sweetness that works so well against the spicy sauce while making the meal more filling
- Brussels sprouts get all crispy and brown in the oven which gives a nice crunch next to the soft meatballs
- Gochujang sauce adds that real Korean kick with its sweet fermented chili taste that goes way deeper than regular hot sauce
- Panko breadcrumbs help make the meatballs softer and fluffier than you'd get with regular crumbs
- Sesame oil gives that nutty scent and flavor that instantly makes you think of Asian cooking
- Scallions add a fresh pop and light oniony taste that cuts through the rich meat
- Fresh ginger packs that warm spicy punch that's key in Korean food
- Soy sauce brings that deep savory flavor that balances out the sweetness
- Maple syrup adds just the right touch of sweetness without being too sugary like other sauces can be
How To Make Korean BBQ Meatballs and Vegetables
- Prep the vegetables
- Chop your sweet potatoes into 1inch chunks so they'll cook evenly. Cut brussels sprouts in half so the flat part can get nice and brown on the pan. Mix them with sesame oil and salt to start building flavor right away.
- Roast the vegetables first
- Put your veggies in the oven about 15 minutes before the meatballs. This gives those tough sweet potatoes enough time to get soft. Make sure to place the brussels sprouts cut-side down so they get extra crispy.
- Prepare the meatball mixture
- Let the breadcrumbs sit in milk for a full five minutes before mixing. This little trick keeps your meatballs super juicy. Then gently fold in your spices and seasonings without squishing the meat too much.
- Form uniform meatballs
- A cookie scoop works great to make meatballs about 1½ inches across. When they're all the same size, they'll cook at the same speed and look better too. Don't pack them too tight or they'll end up tough.
- Create the sticky glaze
- Your Korean BBQ sauce needs to get thick enough to coat the meatballs nicely. You'll need to mix in some cornstarch and water, then let it come to a full bubble so it gets that perfect shiny, clingy texture.
- Finish with high heat
- Turn on the broiler at the end to take things up a notch. This makes the sauce get all sticky on the meatballs and gives the veggies those tasty crispy bits. Just keep an eye on it so nothing burns.
Gochujang paste is the game-changer in this recipe. I found it at a Korean grocery store years ago and now I can't live without it in my fridge. It's got this amazing deep flavor from fermenting that plain hot sauce just can't match. My hubby usually runs from spicy food but he'll always make room for anything I cook with this stuff.
Pin it
Make Ahead Options
These meatballs taste even better after they've had time to soak up all the flavors. You can mix up the meat mixture a day ahead and keep it in the fridge. If you want to get really organized, you can shape all the meatballs and put them on a parchment-lined tray with plastic wrap over top. The sauce keeps well too – you can make it up to 3 days early and just warm it up when you're ready to cook.
Customize Your Heat Level
What's great about this dish is you can easily make it as mild or spicy as you want. For kids or people who don't like heat, just put in 1 teaspoon of Gochujang in both the meatballs and sauce. If you're crazy about spice, go ahead and double it, maybe even add some Korean chili flakes on top when serving. The sweet potatoes help cool things down no matter how spicy you make it.
Serving Suggestions
There are so many ways to enjoy these Korean BBQ meatballs. The simplest is just as written with the roasted veggies for a complete meal. For something more authentic, serve them with some steamed rice, kimchi and little sides of pickled veggies. They're also fantastic as party food when you make them smaller and stick toothpicks in them with extra sauce for dipping. Or try something fun and wrap them in lettuce leaves with quick-pickled veggies and spicy mayo for an amazing fusion dish.
Pin it
Frequently Asked Questions
- → Can I prep these Korean meatballs in advance?
Of course! Assemble the meatballs the day before, and keep them uncooked in the fridge. The BBQ sauce can also be made early and stored separately. When cooking time comes, roast the veggies first, then finish off by cooking the meatballs as usual.
- → What’s a good alternative for gochujang?
If gochujang isn’t on hand, you could swap it with sriracha. You might also try mixing some miso paste with chili paste or chili flakes, though that’ll create a slightly different flavor.
- → How spicy are these BBQ meatballs?
The spiciness is mild as written but easy to tweak. Add more or less gochujang depending on your heat tolerance. If you want extra kick, toss in some red pepper flakes as mentioned in the recipe tips.
- → Can I roast different veggies instead?
Definitely! While sweet potatoes and Brussels sprouts are a great match, you can use broccoli, carrots, bell peppers, or cauliflower. Just keep an eye on cooking times, as some veggies roast faster than others.
- → What’s the best way to enjoy Korean BBQ meatballs?
They’re amazing over a steaming bowl of rice to soak up all the delicious sauce. Want something lighter? Serve them in lettuce wraps. Or, if it's a gathering, try them on skewers as bite-sized starters. Keep it simple by serving with roasted veggies for a hearty meal.
- → Could I switch beef with ground turkey?
Yes! Ground turkey works wonderfully with these meatballs. Since turkey is lean, adding a small spoon of sesame oil can help. Ground chicken or pork are also excellent options.