Korean BBQ Meatballs with Roasted Vegetables

The first time I made Korean BBQ meatballs with roasted vegetables was on a chilly weekend when I needed something bold and cozy to warm up our dinner routine and I had a craving for something sweet spicy and sticky. I started tossing together ingredients I already had and shaped these juicy little meatballs that I baked until golden then glazed with a quick homemade Korean-style BBQ sauce and the results were an instant hit.

Now it’s a go-to dish in our home because it’s both hearty and healthy with vibrant roasted veggies that soak up every drop of sauce. It’s the kind of dinner that feels indulgent while still being packed with wholesome ingredients and I love how easily it scales up for gatherings or meal prep during the week.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – The base for juicy flavorful meatballs that hold up well in sauce.
• Egg – Helps bind the meatball mixture together.
• Panko breadcrumbs – Add a light texture and keep the meatballs moist.
• Garlic – Infuses bold flavor into the meatballs and sauce.
• Green onion – Adds freshness and a mild onion kick.
• Soy sauce – Provides umami flavor in both the meatballs and sauce.
• Sesame oil – A fragrant oil that gives an authentic Korean taste.
• Gochujang – Korean chili paste that adds heat and depth to the BBQ glaze.
• Honey – Balances the heat with a touch of sweetness.
• Rice vinegar – Adds a subtle tang and brightness.
• Brown sugar – Deepens the sweetness and helps the sauce caramelize.
• Carrots – Roasted until tender and slightly caramelized.
• Broccoli – Brings color and texture while soaking up the sauce.
• Sesame seeds – For garnish and crunch.
• Olive oil – Used to roast the vegetables evenly.
• Tools You’ll Need
• Large mixing bowl – For combining the meatball mixture.
• Baking sheet – To roast the meatballs and vegetables together.
• Parchment paper – Makes cleanup easier and prevents sticking.
• Saucepan – To simmer and thicken the Korean BBQ glaze.
• Tongs – Useful for turning vegetables and coating the meatballs.
• Measuring cups/spoons – To get all the sauce ingredients balanced perfectly.

Instructions

Step 1: Preheat and Prep

I preheat the oven to 400°F and line a baking sheet with parchment paper. While that heats up I cut the carrots and broccoli into bite-sized pieces and toss them in olive oil with a pinch of salt.

Step 2: Make the Meatball Mixture

In a large bowl I combine ground beef, egg, breadcrumbs, minced garlic, chopped green onion, sesame oil, and a splash of soy sauce. I mix just until everything comes together – not too much or the meatballs get dense.

Step 3: Form and Bake

I roll the mixture into small meatballs about 1½ inches wide and place them on one half of the baking sheet. I spread the vegetables on the other half and bake everything for 20–22 minutes until the meatballs are browned and the veggies are tender.

Step 4: Simmer the BBQ Sauce

While the meatballs bake I make the sauce by adding soy sauce, gochujang, honey, rice vinegar, brown sugar, and garlic to a saucepan. I simmer it on low for about 5–7 minutes until it thickens slightly.

Step 5: Glaze the Meatballs

Once the meatballs are cooked I remove them from the oven and gently toss them in the warm BBQ sauce using tongs. They get glossy and sticky and that sauce clings beautifully to every bite.

Step 6: Plate and Serve

I serve the glazed meatballs over a bed of the roasted veggies and sprinkle everything with sesame seeds and extra chopped green onion for color and crunch.

Tips

If I want a spicier kick I add an extra spoonful of gochujang to the sauce or a dash of red pepper flakes. You can also swap ground beef for turkey or chicken for a lighter version. And if you’re serving a crowd I suggest doubling the sauce – people always want extra for dipping or drizzling over rice.

Ways to Serve

These meatballs are fantastic on their own but I also love pairing them with jasmine rice or noodles for a full meal. You can serve them over lettuce wraps for a fresh twist or pack them into meal prep containers with a scoop of grains and pickled veggies. They’re even great as party appetizers with toothpicks and extra sauce on the side.

Frequently Asked Questions

Can I make Korean BBQ Meatballs with Roasted Vegetables ahead of time?

Yes you can cook everything in advance and reheat gently before serving – they hold up really well.

What can I use instead of gochujang in Korean BBQ Meatballs with Roasted Vegetables?

You can substitute with a mix of sriracha and a bit of hoisin sauce though it won’t be quite the same.

Can I freeze Korean BBQ Meatballs with Roasted Vegetables?

Absolutely freeze the meatballs after baking and store the sauce separately then reheat and glaze before serving.

See You in the Kitchen

I hope you give these Korean BBQ meatballs with roasted vegetables a try! They’re one of my favorite ways to bring bold flavor and comfort together in one dish. Let me know how your version turns out and save this one for your next cozy night in.

Happy Cooking!

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