Introduction

This delicious dish features juicy beef meatballs paired with roasted sweet potatoes and crispy Brussels sprouts. Enhanced with a flavorful Korean BBQ sauce, it’s a perfect weeknight dinner that’s both satisfying and easy to prepare.

The image shows several round meatballs covered in a shiny, dark reddish-brown glaze with small bits of garlic or onion visible in the sauce. To the right of the meatballs are roasted Brussels sprouts, showing a slightly charred, green and brown surface, and chunks of roasted sweet potatoes, which are bright orange with some browned edges. All the food rests on a baking tray with slight signs of roasting. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 ends and greens separated)
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon kosher salt plus more to taste
1 teaspoon Gochujang (or sriracha sauce)
1/2 cup low sodium soy sauce (or coconut aminos)
1/3 cup maple syrup (or brown sugar)
2 Tablespoons rice vinegar
2 cloves garlic, minced (for sauce)
2 teaspoons fresh ginger, grated (for sauce)
1 Tablespoon Gochujang (or sriracha sauce, plus more to taste)
1 Tablespoon cornstarch plus 1 Tablespoon water
Sesame seeds and green onion for topping

Instructions

Step 1: Preheat the oven to 425°F and position the oven rack at the top. Lightly grease a large baking sheet with olive oil or line it with parchment paper.
Step 2: Spread the sweet potatoes and Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss everything to coat and arrange the Brussels sprouts cut side down. Roast for 15 minutes.
Step 3: While the vegetables roast, place the breadcrumbs in a large bowl and pour the milk over them. Let soak for 5 minutes. Meanwhile, chop the scallions, keeping white ends and green tops separate, and mince the garlic.
Step 4: Add ground beef, scallion whites, grated ginger, minced garlic, salt, and 1 teaspoon Gochujang to the breadcrumb mixture. Mix well with clean hands. Form 20-22 meatballs about 1 1/2 inches in diameter using a medium cookie scoop.
Step 5: Remove the vegetables from the oven. Place the meatballs on the empty side of the baking sheet and drizzle with the remaining 1 tablespoon of sesame oil.
Step 6: Bake everything for 14-16 minutes, until meatballs reach an internal temperature of 165°F, sweet potatoes are tender, and Brussels sprouts are golden and crispy.
Step 7: Meanwhile, prepare the Korean BBQ sauce. 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.
Step 8: Mix cornstarch and water until dissolved and whisk into the boiling sauce. Stir and boil for 1-2 minutes until thickened. Remove from heat and set aside 1/3 cup of the sauce for serving.
Step 9: Carefully transfer the meatballs to the saucepan with the sauce and toss to coat. Return meatballs to the baking sheet. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes until the sauce bubbles and potatoes crisp slightly.
Step 10: Serve the meatballs and vegetables drizzled with the reserved sauce. Sprinkle with green onion greens and sesame seeds.

Tips & Variations

For a gluten-free option, use gluten-free panko breadcrumbs and tamari instead of soy sauce.
If you prefer a milder sauce, reduce the amount of Gochujang or substitute with extra maple syrup.
Make extra sauce to serve on the side for dipping or drizzling.
Add crushed red pepper flakes to the meatball mix for additional heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water when reheating to loosen it.

How to Serve

The image shows a tray of glazed meatballs that are dark brown and shiny, covered in a thick sauce with small bits of garlic or onion. Next to the meatballs, there are roasted vegetables including halved Brussels sprouts that are golden brown on the edges and small orange cubes of sweet potatoes with a slightly crispy texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking time as needed to ensure the meatballs are fully cooked.

How do I know when the meatballs are cooked thoroughly?

Cooking to an internal temperature of 165°F ensures the meatballs are safely cooked. Use a meat thermometer for best results.