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A plate of Korean BBQ meatballs served with roasted vegetables, garnished with green onions and sesame seeds, vibrant and appetizing.

Korean BBQ Meatballs with Roasted Vegetables

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Discover a flavorful twist on traditional comfort food with Korean BBQ Meatballs with Roasted Vegetables. Juicy, savory meatballs infused with authentic Korean spices paired with perfectly roasted vegetables make for a healthy, satisfying dinner that impresses with bold flavors and nutritious ingredients. Ideal for quick weeknights or gathering with friends, this Korean-inspired dish combines taste and health effortlessly.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 lb ground beef or turkey
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon gochujang (Korean chili paste)
  • 1 teaspoon honey or maple syrup
  • 2 green onions, chopped
  • Salt and pepper to taste
  • Assorted vegetables (bell peppers, zucchini, carrots, broccoli)
  • 2 tablespoons olive oil
  • 1 teaspoon sesame seeds (optional)
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine ground beef or turkey, soy sauce, sesame oil, minced garlic, grated ginger, gochujang, honey, chopped green onions, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Form the mixture into evenly sized meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
  3. Preheat oven to 400°F (200°C). Bake the meatballs for 15-20 minutes until cooked through and slightly caramelized. Optionally, broil for 2-3 minutes for extra flavor.
  4. Chop assorted vegetables into uniform pieces. Toss with olive oil, salt, pepper, and sesame seeds if desired. Spread in a single layer on a parchment-lined baking sheet.
  5. Roast vegetables alongside the meatballs for 20-25 minutes, turning halfway, until tender and caramelized.
  6. Serve the meatballs with roasted vegetables on a platter. Drizzle with sesame oil or soy sauce if desired, and garnish with chopped green onions and sesame seeds.

Notes

  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce and ensure gochujang is gluten-free.
  • Can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or oven at 350°F (175°C) until warmed through.
  • Separate storage prevents vegetables from becoming soggy when reheating.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking, Roasting
  • Cuisine: Korean
  • Diet: Gluten-Free Option

Nutrition

  • Serving Size: 1 plate
  • Calories: 350 kcal Kcal
  • Sugar: 8 g
  • Sodium: 900 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 80 mg