Korean BBQ Meatballs
A delightful dish that brings the bold flavors of Korean cuisine to your dinner table with unique spiciness and a hint of sweetness.
Ingredients
For the Meatballs
- 1 lb Ground beef or pork Can substitute with ground turkey or a plant-based alternative.
- 3 tbsp Gochujang Korean chili paste.
- 2 tbsp Soy sauce
- 2 cloves Garlic, minced Finely mince for even distribution.
- 1 tbsp Ginger, minced Finely mince for even distribution.
- 2 tbsp Brown sugar
- 1 large Egg
- 1/2 cup Breadcrumbs Add more if mixture feels too wet.
For the Roasted Vegetables
- 2 cups Brussels sprouts Trimmed and halved.
- 2 medium Sweet potatoes Peeled and cubed.
- 1 tbsp Olive oil For tossing the vegetables.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the broiler in your oven.
- In a bowl, combine the ground meat, gochujang, soy sauce, minced garlic, minced ginger, brown sugar, egg, and breadcrumbs. Mix everything well and form the mixture into meatballs.
Cooking
- Place the meatballs on a baking sheet and broil for about 10 minutes, turning them halfway through cooking for even browning until they are caramelized and cooked through.
- While the meatballs are broiling, toss the Brussels sprouts and sweet potatoes in olive oil, salt, and pepper. Roast them in the oven until crispy and tender.
Serving
- Serve the meatballs alongside the roasted Brussels sprouts and sweet potatoes. They can also be enjoyed with rice or slaw for a complete meal.
Notes
For an extra kick, add more Gochujang to your meat mixture. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.