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Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts

Tender beef meatballs glazed in sticky Korean BBQ sauce, baked alongside caramelized sweet potatoes and crispy Brussels sprouts. A complete one-pan dinner with bold flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian, Korean
Servings 4
Calories 420 kcal

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
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions thinly sliced (white and green parts separated)
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon gochujang or sriracha sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Sesame seeds for garnish optional

Instructions
 

  • Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  • Toss sweet potato cubes with 1 tablespoon sesame oil and salt. Spread on sheet pan.
  • In a small bowl, combine panko breadcrumbs with milk. Let sit 5 minutes.
  • In a large bowl, mix ground beef, soaked breadcrumbs, white parts of scallions, ginger, garlic, salt, and gochujang. Mix gently until just combined.
  • Form mixture into 16-18 meatballs, about 1.5 inches in diameter. Arrange on sheet pan with sweet potatoes.
  • Toss Brussels sprouts with remaining sesame oil and salt. Add to sheet pan.
  • Bake 18-20 minutes until meatballs reach 165°F internal temperature.
  • Meanwhile, whisk together soy sauce, maple syrup, rice vinegar, 1 minced garlic clove, 1/2 teaspoon ginger, and 1 teaspoon gochujang in a saucepan. Simmer over medium heat.
  • Mix cornstarch and water, add to sauce. Cook 1-2 minutes until thickened.
  • Brush meatballs with glaze, return to oven 3-4 minutes until caramelized.
  • Garnish with scallion greens and sesame seeds. Serve immediately.

Notes

For tender meatballs, don't overmix the meat mixture
Double the glaze recipe for extra sauce
Meatballs can be formed 24 hours ahead and refrigerated
Substitute sriracha if gochujang unavailable
Freezes well for up to 3 months
Keyword Korean BBQ meatballs