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Sweet Potato and Brussels Sprouts

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★★★★★

4.5 from 73 reviews

This flavorful recipe combines tender ground beef meatballs with roasted sweet potatoes and crispy Brussels sprouts, all coated in a homemade Korean BBQ sauce for a perfect balance of savory, sweet, and spicy flavors. It’s a wholesome, oven-roasted meal that’s easy to prepare and packed with delicious, comforting textures and tastes.

Ingredients

Scale

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

  • 1/4 cup panko bread crumbs (gluten-free if needed, preferably Aleia’s)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions, thinly sliced (separate white ends and green ends)
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon Gochujang (or sriracha sauce)

Korean BBQ 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
  • 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 (green parts from scallions), for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 425°F and arrange the oven rack to the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper.
  2. Roast Vegetables: Place the sweet potato cubes and halved Brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss to coat evenly and arrange Brussels sprouts cut side down in a single layer. Roast in the preheated oven for 15 minutes.
  3. Prepare Meatball Mixture: While the vegetables are roasting, soak the panko bread crumbs in milk in a large bowl and let sit for 5 minutes. Meanwhile, chop scallions, keeping white ends separate from green ends, and mince garlic.
  4. Mix Meatballs: Add ground beef, minced scallion whites, grated ginger, minced garlic, salt, and Gochujang to the soaked bread crumbs. Mix thoroughly by hand until well combined.
  5. Shape Meatballs: Use a medium cookie scoop or your hands to form 20 to 22 meatballs, roughly 1 1/2 inches in diameter.
  6. Add Meatballs to Pan: Remove the vegetables from the oven and place the meatballs on the empty half of the baking sheet in a single layer. Drizzle meatballs with the remaining 1 tablespoon of sesame oil.
  7. Bake Meatballs and Vegetables: Return the pan to the oven and bake for 14 to 16 minutes, or until the meatballs reach an internal temperature of 165°F, sweet potatoes are tender, and Brussels sprouts are golden and crispy.
  8. Make Korean BBQ Sauce: While baking, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and 1 tablespoon of Gochujang in a medium saucepan. Bring the mixture to a boil over medium-high heat.
  9. Thicken Sauce: Mix cornstarch and water in a small bowl until dissolved. Whisk this slurry into the boiling sauce and continue stirring for 1-2 minutes until thickened. Remove from heat and set aside 1/3 cup of the sauce for serving.
  10. Toss Meatballs in Sauce: Carefully remove meatballs from the pan and transfer them to the saucepan with the Korean BBQ sauce. Toss to coat them thoroughly and place them back on the baking sheet.
  11. Broil for Finish: Turn the oven to broil and broil the meatballs and vegetables for 2 to 3 minutes, until the BBQ sauce is bubbling and the potatoes have a slightly crispy finish.
  12. Serve: Serve the meatballs and vegetables drizzled with the reserved Korean BBQ sauce and topped with sliced green onion greens and a sprinkle of sesame seeds for garnish.

Notes

  • Use gluten-free bread crumbs if you need to keep this recipe gluten-free.
  • Gochujang can be substituted with sriracha for a less spicy flavor.
  • The internal temperature of meatballs should reach 165°F for safe consumption.
  • Broiling at the end adds a nice caramelized texture to the sauce and vegetables.
  • Adjust the sweetness or spiciness of the Korean BBQ sauce to your preference.
  • Ensure to place Brussels sprouts cut side down for better caramelization.

Keywords: meatballs, Korean BBQ sauce, roasted vegetables, sweet potatoes, Brussels sprouts, baked meatballs, Korean recipe, gluten-free

Find it online: https://cookwithlea.com/sweet-potato-and-brussels-sprouts/