Korean BBQ Meatballs (Sticky, Spicy, Sheet Pan)
Korean BBQ Meatballs with roasted sweet potatoes and brussels sprouts. One sheet pan, bold flavors, ready in 40 minutes. A weeknight dinner the family will love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Cookie scoop
- Saucepan
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
Ingredients
- 1 lb ground beef
- 1/4 cup panko bread crumbs (gluten-free if needed)
- 1/4 cup milk
- 3 scallions, thinly sliced (white and green parts separated)
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon Gochujang or sriracha sauce
- 2 medium sweet potatoes (about 500g), peeled and cut into 2.5cm cubes
- 340g brussels sprouts, trimmed and halved
- 2 tablespoons sesame oil, divided
- 120ml low sodium soy sauce or coconut aminos
- 80ml maple syrup or brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, grated
- 1 tablespoon Gochujang or sriracha sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Sesame seeds
- Green parts of scallions, sliced
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