This simple recipe for Korean BBQ Meatballs and Vegetables is a perfect weeknight dinner, combining sweet and savory meatballs with perfectly caramelized roasted vegetables. It’s a full meal on one pan, packed with the delicious flavors of Korean cuisine. It’s quickly become one of our family’s most requested meals!
My dad, James, was the king of the grill. These Korean meatballs echo the sweet, sticky flavors of his secret BBQ sauce. They bring his all-day barbecue spirit to our table on a busy weeknight, filling the whole kitchen with love.
What Makes This One-Pan Meal a Family Favorite
- One-Pan Wonder: This entire meal, from the tender meatballs to the caramelized vegetables, comes together on a single sheet pan, making cleanup a breeze.
- Flavorful Sauce: The homemade Korean BBQ sauce is the star, with a perfect balance of sweet, savory, and spicy notes from gochujang, soy sauce, and brown sugar.
- Quick & Easy: Ready in about 30 minutes, this recipe is ideal for a busy weeknight dinner without sacrificing flavor.
- Customizable: Easily swap the vegetables based on what you have on hand; broccoli, carrots, or butternut squash all work wonderfully.
The Simple Ingredients for a Flavorful Meal
For the Meatballs:
- 1 lb lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely sliced
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Korean BBQ Sauce:
- 3 tablespoons gochujang
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup water
- 1 teaspoon cornstarch
For the Vegetables:
- 12 oz Brussels sprouts, halved
- 2 cups sweet potato, 1/2-inch cubes
- 1 red bell pepper, chunks
- 1 tablespoon neutral oil
- Pinch of salt and pepper
To Finish:
- Sesame seeds
- Extra sliced green onions
My Go-To Tools for This Recipe
Before we get started, here are the two kitchen helpers I always reach for.
A Trusty Baking Sheet
A good, sturdy baking sheet is essential here. A larger pan gives the vegetables and meatballs enough space to roast and caramelize instead of steam.
A Little Saucepan
I love my little saucepan for warming up the Korean BBQ sauce. It’s the perfect size to let the sauce simmer and thicken into a beautiful, glossy glaze.
Let’s Cook Together: A Step-by-Step Guide
Step 1: Giving the Vegetables a Head Start
First, preheat your oven to 425°F (220°C). On a large sheet pan, toss your Brussels sprouts, sweet potato, and bell pepper with a little oil, salt, and pepper. Spread them out and pop them in the oven to roast for 12–15 minutes. This gives them a head start to get nice and tender.
Step 2: Rolling Up Some Flavor
While the veggies are roasting, it’s time to mix the meatball ingredients. In a large bowl, gently combine the ground beef, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, and pepper. I find using my hands is best, but be careful not to overmix, as this can make the meatballs tough. Roll the mixture into 18–20 small balls.
Step 3: Bringing the Meatballs to the Party
Now, carefully take the sheet pan out of the oven. Push the partially cooked vegetables to one side and arrange the meatballs on the other side of the pan. Place it back in the oven and roast for another 12–15 minutes, until the meatballs are cooked through and the vegetables are golden and caramelized.
Step 4: The Magic is in the Glaze
As the meatballs and vegetables finish roasting, whisk together all the Korean BBQ sauce ingredients in a small saucepan. Let it simmer over medium heat for 2–3 minutes. Keep an eye on it and stir until it becomes glossy and thickens slightly. The kitchen will smell amazing!
Step 5: Tossing It All in That Beautiful Sauce
Once everything is cooked, transfer the hot meatballs and roasted vegetables into a large bowl. Pour that beautiful, glossy sauce all over and gently toss everything together until it’s all wonderfully coated.
Step 6: The Finishing Touches Before Serving
To finish, sprinkle a generous amount of sesame seeds and the extra sliced green onions over the top. You can serve these delicious Korean BBQ Meatballs with rice or noodles, or honestly, just eat them straight from the bowl!
A Friendly Note About Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated for the entire recipe and may change depending on your serving sizes.
Simple Swaps for a Lighter Meal
- Leaner Protein: For a lighter option, you can substitute the ground beef with ground turkey or chicken.
- Natural Sweeteners: If you’d like to reduce the sugar, you can replace the brown sugar with honey or maple syrup, using a little less to taste.
- More Veggies: Feel free to add more vegetables to the pan! Broccoli, cauliflower, or sliced zucchini would all be delicious additions and boost the nutritional value.
My Favorite Ways to Serve These Meatballs
- Over Rice: Serve the meatballs and vegetables over a bed of warm, fluffy white or brown rice to soak up every last bit of the delicious sauce.
- Lettuce Wraps: For a fresh and low-carb option, scoop the meatball and vegetable mixture into crisp lettuce cups, like butter or iceberg lettuce.
- With Noodles: Toss everything with cooked udon or soba noodles for a hearty and satisfying noodle bowl.
A Few of My Secrets for Perfect Results
- Overmixing the Meatballs: Be gentle when combining your meatball ingredients. Overworking the meat can result in tough, dense meatballs instead of light and tender ones.
- Crowding the Pan: Make sure your vegetables and meatballs have enough space on the baking sheet. If the pan is too crowded, they will steam instead of roast, and you won’t get that lovely caramelization. Use two pans if you need to!
- Burning the Sauce: The sugars in the Korean BBQ sauce can cause it to burn quickly. When simmering, keep the heat on medium-low and stir constantly until it just thickens.
Saving Some for Later: Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a skillet over medium-low heat or in the microwave until heated through. The meatballs also freeze well; you can freeze them before or after cooking for a quick meal later on.
From My Kitchen to Yours
There’s something so special about sharing a meal that feels both comforting and a little bit exciting. This recipe is just that. I hope these Korean BBQ Meatballs bring as much warmth and happiness to your dinner table as they do to mine. May you create your own wonderful memories with every bite.
A Few Things You Might Be Wondering
How can I make this recipe spicier?
Absolutely! The gochujang provides a mild to medium heat. If you’d like more spice, you can simply add more gochujang to the sauce, or even a little sriracha, to reach your desired heat level.
What other vegetables would work well?
This recipe is very versatile! You could use broccoli florets, chopped carrots, butternut squash cubes, or green beans. Just be sure to cut them into similar-sized pieces for even roasting.
Can I do any of the prep ahead of time?
Yes, to save time you can mix and roll the meatballs a day in advance and store them covered in the refrigerator. You can also chop the vegetables and whisk the sauce ingredients together ahead of time.
Print
Korean BBQ Meatballs and Vegetables
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This simple recipe for Korean BBQ Meatballs and Vegetables is a perfect weeknight dinner, combining sweet and savory meatballs with perfectly caramelized roasted vegetables. It’s a full meal on one pan, packed with the delicious flavors of Korean cuisine.
Ingredients
- 1 lb lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely sliced
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 3 tablespoons gochujang
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup water
- 1 teaspoon cornstarch
- 12 oz Brussels sprouts, halved
- 2 cups sweet potato, 1/2-inch cubes
- 1 red bell pepper, chunks
- 1 tablespoon neutral oil
- Pinch of salt and pepper
- Sesame seeds
- Extra sliced green onions
Instructions
- Preheat oven to 425°F (220°C). Toss Brussels sprouts, sweet potato, and bell pepper with oil, salt, and pepper on a baking sheet. Roast 12–15 minutes.
- Meanwhile, mix ground beef, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, and pepper. Form into 18–20 meatballs.
- Push roasted vegetables to one side of the pan, add meatballs to the other side. Roast another 12–15 minutes until meatballs are cooked through and vegetables are caramelized.
- In a saucepan, whisk gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, water, and cornstarch. Simmer 2–3 minutes until glossy and slightly thickened.
- Transfer hot meatballs and vegetables to a bowl, pour sauce over, and toss to coat.
- Finish with sesame seeds and sliced green onions. Serve with rice, noodles, or enjoy as is.
Notes
For a lighter option, substitute ground turkey or chicken. Swap in your favorite vegetables like broccoli, carrots, or zucchini. Be careful not to overmix the meatballs and avoid overcrowding the pan for best caramelization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 14g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Korean BBQ, meatballs, vegetables, one-pan meal, easy dinner