Korean BBQ Meatballs (Print Version)

# Ingredients:

→ Meatballs with a Korean Twist

01 - 1 pound ground beef
02 - 1/4 cup milk
03 - 1/4 cup panko (go gluten-free if needed)
04 - 3 scallions, thinly sliced (keep green and white bits separate)
05 - 1 teaspoon ginger, grated fresh
06 - 2 garlic cloves, chopped finely
07 - 1 teaspoon kosher salt
08 - 1 teaspoon Gochujang or sriracha for some heat

→ Veggies

09 - 340g brussels sprouts, halved and trimmed
10 - 2 medium-sized sweet potatoes (around 500g), peeled and cut into 1-inch cubes
11 - 2 tablespoons sesame oil, divided use

→ Sauce with Korean BBQ Flavor

12 - 120ml coconut aminos or low-sodium soy sauce
13 - 80ml maple syrup or some brown sugar
14 - 2 tablespoons rice vinegar
15 - 2 garlic cloves, chopped finely
16 - 2 teaspoons fresh ginger, grated
17 - 1 tablespoon Gochujang or sriracha for spice
18 - 1 tablespoon water mixed with 1 tablespoon cornstarch

→ Toppings

19 - Sprinkle of sesame seeds
20 - Scallion greens, thinly sliced

# Instructions:

01 - Warm up the oven to 220°C, and grease a big baking tray lightly with olive oil. You can also line it with parchment paper if you'd like.
02 - Toss sweet potato and brussels sprout pieces with 1 tablespoon sesame oil and a little salt directly on half of your prepared tray. Flip the sprouts so the flat side's facing down, then stick them in the oven for 15 minutes.
03 - While the oven works its magic, put panko and milk in a big bowl and let that sit for 5 minutes to soften. Chop your garlic and sort out scallions—keep greens and whites apart.
04 - Once your breadcrumbs are ready, mix in ground beef, scallion whites, grated ginger, garlic, salt, and Gochujang. Use your hands to combine it all nicely, then make 22 golf-ball-sized meatballs.
05 - Pull the pan with veggies out of the oven. Pop the meatballs on the empty side, drizzle over the remaining sesame oil, and bake everything another 14-16 minutes. The meatballs should be cooked through at 74°C, and veggies will be tender but crisp.
06 - In a small pot, mix together soy sauce, sweetener of choice, rice vinegar, garlic, ginger, and Gochujang. Get it boiling on medium-high heat.
07 - Pour the cornstarch and water mix into the pot while it’s bubbling. Keep stirring for a couple of minutes, and the sauce will thicken up. Take off the heat, and set aside 80ml to serve later.
08 - Cover meatballs in the sauce from the pot, then lay them back on the baking tray. Turn the oven to broil, and broil everything for a couple of minutes until slightly charred and bubbly.
09 - Put everything on plates, pour on some extra sauce, and scatter the sesame seeds with scallion greens to finish it off.

# Notes:

01 - Feel free to adjust Gochujang depending on how spicy you like it. This version's pretty mild.
02 - Skip the veggies for a party-ready appetizer of just meatballs and sauce.
03 - Store leftovers in a container in the fridge for up to 4 days.
04 - Want to freeze? Cool meatballs, freeze on a tray until solid, then move to freezer bags. Lasts up to 3 months.
05 - To reheat, thaw meatballs overnight in the fridge and warm up in a pan with a splash of water for 5-7 minutes. Or bake at 180°C for around 10 minutes.

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