If you’re craving a meal that’s both comforting and packed with vibrant Korean flavors, you’re going to love this Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe. It's perfect for busy weeknights when you want something hands-off but impressive—that delightful blend of tender, savory meatballs with sweet, caramelized veggies always hits the spot.
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Why You’ll Love This Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe
This recipe strikes that beautiful balance of sweet, spicy, and savory in every bite. The roasted sweet potatoes add a natural sweetness with a soft, almost creamy interior, while the Brussels sprouts crisp up nicely to bring some earthy bitterness that contrasts the glaze on the meatballs perfectly.
- Texture you want: tender, juicy meatballs paired with golden, roasted veggies that still have a little bite
- Flavor that pops: the perfect combo of gochujang-spiced BBQ sauce that’s sweet, spicy, and tangy
- Everyday ingredients: simple pantry staples like soy sauce, garlic, and ginger make this an accessible crowd-pleaser
- Works for any night: it’s quick enough for a weeknight yet special enough for guests or meal prep
Ingredient Spotlight
Getting the ingredients right is half the magic here. Sweet potatoes bring natural sweetness and creaminess while Brussels sprouts add texture and a hint of bitterness. For the meatballs, I always rely on a mix of ground beef and delicate seasonings like ginger and scallion for an authentic Korean BBQ vibe.
- Gochujang: This Korean chili paste is key for that signature spicy-sweet punch. If you're new, start with less and build up.
- Panko breadcrumbs: They keep the meatballs light and tender, soaking up moisture without getting gummy.
- Sesame oil: Use toasted sesame oil for drizzling—it adds that warm, nutty aroma that ties everything together.
Seasonality & Sourcing
Sweet potatoes and Brussels sprouts are typically at their best during fall and winter, bringing vibrant color and nutrients when you want cozy meals. Look for firm Brussels sprouts with tightly packed leaves and sweet potatoes without blemishes. For the gochujang and other Korean ingredients, your local Asian market or reputable online stores usually have great options. You can also use coconut aminos as a gluten-free alternative to low-sodium soy sauce without sacrificing that umami depth.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First things first, preheat your oven to 425°F and move a rack to the top position to get that perfect roast. Line a large baking sheet with parchment or lightly grease it—this prevents sticking and makes cleanup easier. Cut the sweet potatoes into one-inch cubes and halve the Brussels sprouts, trimming them to remove any tough ends. Toss these veggies with about a tablespoon of sesame oil and a good pinch of salt to get them nicely coated before roasting. A common mistake is overcrowding the pan; make sure they’re spread out to roast evenly and get that golden crispness we’re after.
Step 2 — Cook & Build Flavor
While the veggies roast for about 15 minutes, you’ll mix the meatball ingredients. Start by soaking the panko breadcrumbs in milk to keep the meatballs juicy. Next, combine ground beef, scallion whites, grated ginger, minced garlic, kosher salt, and gochujang for that subtle heat and depth. Mix everything well, but be gentle to avoid overworking the meat, which can make them tough. Using a medium cookie scoop, form 20 to 22 meatballs, which makes for perfectly sized bites. Once the initial veggie roast is done, add the meatballs to the other side of the pan, drizzle with the remaining sesame oil, then bake everything for 14 to 16 minutes until the meatballs register 165°F inside. If the meatballs finish early, you can tent them with foil to keep warm while the veggies finish roasting.
Step 3 — Finish & Rest
Now for the sauce! While the meatballs bake, whisk together your Korean BBQ sauce ingredients on the stove—soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang. Bring it to a boil, then stir in the cornstarch mixed with water to thicken. Separating a bit to drizzle later adds a nice presentation flourish. Once the meatballs are ready, toss them gently in the sauce, return them to the pan, and broil everything for a couple of minutes. This final step caramelizes the sauce and crisps the sweet potato edges just so. Let everything rest for a few minutes before serving to let the flavors meld and keep the textures perfect.
Troubleshooting Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe
If your meatballs feel dry, add a splash more milk or an egg to the mix next time to help bind and moisten. For a bland bite, don’t hesitate to increase the gochujang or soy sauce slightly; Korean BBQ flavors thrive on boldness. Soggy veggies usually mean they were crowded on the pan, so roast in a single layer and avoid flipping the Brussels sprouts too often to get that toasty crispiness we love.
Pro Tips
Having made this recipe a bunch of times, I’ve learned a few tricks to keep things running smoothly and the flavors popping.
- Heat control: Keep your oven rack high when roasting for more browning and a slight char on the veggies.
- Timing window: Use a meat thermometer to nail the perfect doneness—165°F is the sweet spot for safety and juiciness.
- Make-ahead move: You can prep the meatballs and sauce a day ahead, then just roast and broil before serving.
- Avoid this pitfall: Overmixing the meatball mixture will toughen your meatballs; mix until combined, then stop.
Variations & Substitutions
Want to switch things up? Try turkey or chicken instead of beef for leaner meatballs. Swap sweet potatoes for butternut squash or carrots to add another seasonal twist. If you’re avoiding gluten, make sure to use gluten-free panko or almond flour instead. And for a vegan take, you can try plant-based meat alternatives along with coconut amino sauce in place of soy.
Great Debates
Here’s a fun debate from my kitchen: olive oil vs. sesame oil for roasting veggies. Olive oil brings a subtle fruity note and higher smoke point, but sesame oil gives that signature nutty aroma that complements Korean flavors beautifully. I often do a combo—olive oil for roasting, then a quick drizzle of toasted sesame oil right at the end for the best of both worlds.
Make-Ahead, Storage & Freezing
This Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe stores wonderfully. Keep leftovers in an airtight container in the fridge for up to 3 days. To freeze, place meatballs and veggies separately on parchment-lined trays and freeze until firm, then transfer to freezer bags; they’ll keep for about 2 months. Thaw overnight in the fridge and reheat gently in the oven or stovetop to preserve texture and flavor.
Yield & Conversions
This recipe yields about 20 to 22 meatballs, serving 4 people comfortably. To double, just double every ingredient and use two large sheet pans to avoid overcrowding. For smaller portions, halve accordingly. For metric lovers, 1 lb of beef is about 450 grams, 1 cup equals 240 ml, and 1 tablespoon is roughly 15 ml—helpful for precise measuring!
Serving Ideas & Pairings
I like serving these Korean BBQ meatballs and roasted veggies over fluffy steamed rice or cauliflower rice for a lighter meal. A simple cucumber kimchi or pickled radish on the side adds a refreshing crunch and acidity that cuts through the richness beautifully. Don’t forget extra scallions and a sprinkle of toasted sesame seeds on top to finish it off with a pop of color and texture.
FAQs
Absolutely! Just swap the regular panko breadcrumbs for gluten-free panko or almond flour. Also, choose a gluten-free soy sauce alternative like coconut aminos to keep the flavor authentic.
The heat level is moderate and can be adjusted by how much gochujang or sriracha you add. If you prefer milder, start with half the amount and add more after tasting the sauce.
Yes! Broccoli, green beans, or even asparagus work well roasted alongside sweet potatoes and meatballs for a similar texture and flavor balance.
Make sure to soak the breadcrumbs in milk and mix gently. If they still fall apart, try adding an egg or a little more breadcrumbs to the mix for better binding.
Notes, Tools & Special Equipment
A sturdy, rimmed baking sheet that’s large enough to hold both veggies and meatballs side by side makes the process so much easier. A digital meat thermometer is a must-have to make sure your meatballs hit the perfect 165°F without overcooking. I find a medium cookie scoop really speeds up forming consistent meatballs, and a microplane grater for ginger makes zesting effortless. If you can get toasted sesame oil distinct from plain sesame oil, it adds a truly different flavor layer here.
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Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe
Delicious Korean BBQ Meatballs paired with roasted sweet potatoes and brussels sprouts, tossed in a flavorful homemade Korean BBQ sauce. This sheet pan meal is easy to prepare, packed with bold flavors, and perfect for a satisfying weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Total Time: 54 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Ingredients
Vegetables
- 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
- Salt to taste
Meatballs
- ¼ cup panko bread crumbs, gluten-free if needed
- ¼ 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
- 1 teaspoon Gochujang or sriracha sauce
Korean BBQ Sauce
- ½ cup low sodium soy sauce or coconut aminos
- ⅓ 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 Tablespoon water
Toppings
- Sesame seeds
- Green onion greens (reserved scallion tops)
Instructions
- Preheat Oven and Prepare Vegetables: Preheat the oven to 425°F and position the oven rack to the top. Lightly grease a large baking sheet with olive oil or line it with parchment paper. Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon sesame oil and sprinkle with salt to taste. Toss to coat evenly and arrange in a single layer with the brussels sprouts cut side down. Roast for 15 minutes.
- Prepare Meatball Mixture: While vegetables roast, add panko breadcrumbs to a large bowl and pour milk on top. Let it soak for 5 minutes. Meanwhile, finely mince the white parts of the scallions and garlic cloves. Reserve the green scallion tops for garnish.
- Mix Meatball Ingredients: To the breadcrumb mixture, add ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and Gochujang or sriracha. Mix thoroughly with clean hands until well combined. Use a medium cookie scoop or spoon to form approximately 20-22 meatballs, each about 1 ½ inches in diameter.
- Add Meatballs and Finish Roasting: Remove the roasted vegetables from the oven. Place the meatballs in a single layer on the other side of the sheet pan. Drizzle the remaining 1 tablespoon sesame oil over the meatballs. Return the pan to the oven and bake for 16 minutes or until meatballs reach an internal temperature of 165°F, sweet potatoes are tender, and brussels sprouts are golden and crispy.
- Make Korean BBQ Sauce: While meatballs bake, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and 1 tablespoon Gochujang in a medium saucepan. Bring to a boil over medium-high heat. In a small bowl, dissolve cornstarch in water and whisk into the sauce. Continue stirring and boiling for 1-2 minutes until the sauce thickens. Remove from heat and set aside about ⅓ cup for serving.
- Toss Meatballs in Sauce and Broil: Carefully remove meatballs from the pan and add to the saucepan with the BBQ sauce. Toss to coat evenly and place meatballs back on the baking sheet. Turn oven to broil on high. Broil meatballs and vegetables for 2-3 minutes until the sauce bubbles and sweet potatoes develop slight crispiness.
- Serve: Serve the meatballs and vegetables immediately, drizzling with remaining BBQ sauce. Garnish with reserved green scallion tops and sesame seeds for extra flavor and presentation.
Notes
- Use gluten-free panko breadcrumbs to make the recipe gluten-free.
- Adjust the amount of Gochujang or sriracha to control the spiciness of both meatballs and sauce.
- Make sure meatballs reach an internal temperature of 165°F for safe consumption.
- For an extra crispy finish, broil the vegetables and meatballs at the end to caramelize the sauce.
- Substitute ground beef with ground turkey or chicken for a leaner option.
- Maple syrup or brown sugar can be used interchangeably in the sauce based on preference.
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