Korean BBQ Meatballs with Roasted Vegetables
The Story Behind These Korean BBQ Meatballs
Okay, so you know those nights when you want something that feels kinda fancy but you’re not about to hover over a hot stove for three hours? That’s me, at least once a week. I first threw together these Korean BBQ meatballs with roasted veggies after a long day, mostly because I had random ground beef and, honestly, I was craving something sweet and salty. (And maybe I’d just watched too many food vlogs the night before.) My sister still teases me about the first batch being slightly burnt, but the flavor was so good, we all agreed to ignore the smoke detector’s opinion that day.
Why You’ll Love This (or at least, why I do)
I make this when I want to look like I put in way more effort than I actually did. My family goes crazy for these meatballs because they’re sticky, savory, and that BBQ glaze has a way of making you forget about any sides (although the roasted veggies are a must for me). Actually, what I love most is you can prep everything ahead. Plus, if you’re like me and occasionally forget the rice on the stove (oops), it still tastes amazing over salad or just straight from the pan. There’s something almost magical about how the sweet soy glaze seeps into every nook and cranny of the meatballs. Oh, and I once forgot the sesame oil — still tasted great, so don’t panic if you’re missing a thing or two.
What You’ll Need (Substitutions Welcome!)
- 500g ground beef (I sometimes use ground turkey if it’s on sale or I’m feeling like I need to be healthier, but beef wins for flavor in my humble opinion)
- 1/2 cup breadcrumbs (Panko is best, but regular breadcrumbs or even crushed crackers work — I know, scandalous)
- 2 green onions, finely chopped (or a small handful of chives if that’s what you’ve got)
- 2–3 garlic cloves, minced (I’ve used jarred garlic in a pinch, not the end of the world)
- 1 egg
- 2 tablespoons milk (water also works, or even a splash of cream if you like it richer)
- Salt and pepper, to taste (my grandmother always insisted on fancy sea salt, but honestly any version works fine)
- For the Korean BBQ Glaze:
- 1/4 cup soy sauce (I use Kikkoman, but use what you have)
- 2 tablespoons brown sugar (honey works too, just use a bit less)
- 1 tablespoon rice vinegar (apple cider vinegar is my fallback)
- 1 tablespoon sesame oil
- 2 teaspoons gochujang (Korean chili paste — or Sriracha in a pinch, but the flavor is different)
- 1 teaspoon grated ginger (I’ve been known to skip this when out; no one noticed)
- Optional: Toasted sesame seeds & extra green onions for garnish
- For the Roasted Veggies:
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
- 1–2 carrots, sliced on the bias (fancy word for diagonal, but who cares)
- Olive oil, salt, pepper
Here’s How You Make It (No Stress)
- Heat your oven to 425°F (220°C). I always forget this part and end up waiting for the oven, so maybe do it first!
- Veggies first! Toss your chopped veggies with olive oil, a bit of salt and pepper. Spread them on a baking tray. (Don’t overcrowd — but if you do, nothing bad really happens except things get less crispy.) Pop these in the oven. Set a timer for 25-ish minutes.
- Meatballs time. In a big bowl, mix your beef, breadcrumbs, green onions, garlic, egg, milk, salt, and pepper. I just use my hands since it’s faster; kinda messy, but that’s half the fun, right? Roll into balls — golf ball size is about right. Place on a lightly oiled sheet pan. (Pro tip: I use parchment paper unless I’ve run out, in which case, a bit of extra oil saves the day.)
- Bake meatballs for 15-18 minutes. I stick them in while the veggies are roasting, usually rotating trays halfway. (This is where I sneak a little taste if I’m not sure they’re done; just don’t announce it to everyone at the table.)
- Time for the glaze. While everything’s roasting, whisk together soy sauce, brown sugar, vinegar, sesame oil, gochujang, and ginger in a small saucepan. Bubble it over medium heat for a few minutes until it’s glossy and a bit thick. (Don’t wander off like I did once — cleaning burnt sugar is not fun, mate.)
- Once the meatballs are done, toss them in the glaze. I use a big bowl for this — actually, I find it works better if you let them sit in the sauce for a few minutes so it really soaks in.
- By now, your veggies should be nicely browned, maybe even a bit caramelized at the edges.
- Serve everything up: Meatballs, veggies, a sprinkle of sesame seeds and more green onions if you’re feeling fancy.
Notes from My Real-Life Kitchen
- The first time I made this I forgot the breadcrumbs. The meatballs were a bit too dense, but still tasty (so don’t stress too much).
- Go easy on the glaze if you’re not a sweet-sauce person — tastes better than drowning everything, trust me.
- I think this actually tastes better the next day, especially cold, but maybe that’s just me?
Variations I’ve Tried (and One Fail)
- I swapped in ground chicken once — lighter, but needed more salt. Not bad, just different.
- Did tofu meatballs once; they were…well, the texture’s not for everyone. (Wouldn’t recommend unless you’re used to tofu’s quirks)
- Sometimes I add mushrooms, chopped small, to the meatballs. Sneaky way to get more veggies in and no one notices.
Equipment (and What To Do If You Don’t Have It)
- Baking trays — but I’ve used a big casserole dish before, just laid everything out flat-ish
- Mixing bowls
- A small saucepan for the glaze (if you don’t have one, the microwave works too; just do 30 second bursts and stir a lot)
Storing Leftovers (If There Are Any…)
Pop any leftovers in an airtight container and stick them in the fridge. Should last about 3 days, though honestly, in my house it never survives more than a day! Reheat in the oven or microwave, but I tend to eat them cold if I’m being honest. If you want to freeze, the meatballs hold up great — just store the veggies separately since they go a bit mushy when thawed.
Serving Ideas (How We Eat These)
Honestly, I just pile everything over steamed rice and call it a day. My partner insists on a fried egg on top (which is a solid move). Sometimes I drizzle a bit more glaze over everything or add kimchi on the side for a proper Korean-ish dinner. If you want to make it a little more special, try these Korean potato salad or spicy cucumber salad for sides (both are easy and just so good).
Lessons Learned (So You Don’t Have To Repeat My Mistakes)
- I once tried rushing the glaze and regretted it — it was runny and didn’t stick, so let it simmer till glossy.
- Overcrowding the pan means soggy veggies. But if it happens, just call it “rustic” and move on. No one’s judging.
FAQ (Stuff People Have Actually Asked Me)
- Can I make these ahead?
Totally. Mix and roll the meatballs the day before, or even freeze them raw. Just bake from frozen, maybe add a couple minutes. - What if I don’t have gochujang?
Look, real talk: it’s better with it, but I’ve subbed in a mix of Sriracha and a bit of miso, or even just more chili flakes. The flavor’s different but you still get that spicy kick. - Can I use other veggies?
Sure! Broccoli, sweet potatoes, or whatever’s haunting your fridge. Just try to cut everything about the same size so it cooks evenly — or not, it’s not life or death. - Is this gluten free?
If you use GF breadcrumbs and tamari instead of soy sauce, yep! (Check your labels, though, just to be sure.) - I don’t have a meat thermometer, how do I know the meatballs are done?
Honestly, I just cut one open. If it’s not pink, you’re good. Or poke with a fork, and if the juices run clear, you’re probably fine.
Oh, by the way, if you’re curious about more Korean home cooking, I learned a lot from Maangchi’s website. She’s got videos for days and a grandma vibe I absolutely love. Anyway, enjoy the meatballs, and let me know if yours survived more than a day — I’m still waiting for that to happen at my place.
Ingredients
- 500g ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons Korean BBQ sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 cup broccoli florets
- 1 cup carrot slices
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- Salt, to taste
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, soy sauce, sesame oil, and black pepper. Mix until well combined.
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3Shape the mixture into 16 meatballs and place them on one side of the prepared baking sheet.
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4In a separate bowl, toss broccoli, carrots, and red bell pepper with olive oil and a pinch of salt. Spread the vegetables on the other side of the baking sheet.
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5Bake for 25-30 minutes, turning the meatballs halfway through. Brush the meatballs with Korean BBQ sauce during the last 5 minutes of baking.
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6Serve the meatballs and roasted vegetables hot, garnished with sliced green onions and sesame seeds.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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