Let’s Talk About These Korean BBQ Meatballs (And Why I Keep Making ‘Em)
Alright, buckle up—I’m about to share one of those recipes I never thought I’d love as much as I do. Korean BBQ Meatballs with Roasted Vegetables, aka the dish I once made on a rainy Tuesday just because I was craving something cozy and a little bit different. (Also, I had ground beef that needed using up. You know how it goes.) Anyway, the first time I made this, my partner came home early and actually did a double-take at the smell—pretty sure that’s the closest I’ll ever get to a standing ovation in my kitchen. One bite and we both agreed: this stays in the rotation. Oh, and fair warning, I’ve never managed to keep leftovers past lunch the next day. Not for lack of trying!
Why You’ll Love This (Or At Least, Why I Do)
I tend to pull this recipe out when I want something with big flavor but don’t feel like wrestling with a dozen pans. My family goes crazy for this, mostly because the meatballs are sweet-savory and sticky in all the right ways (and the roasted veggies soak up that sauce—chef’s kiss). Actually, I used to struggle with dry meatballs, but this sauce sorts that right out. Plus, if my veggie drawer’s looking sad, I can toss in whatever’s hangin’ around. It’s honestly the best kitchen clean-out meal I know!
What Goes Into It (Substitutions Welcome!)
- Ground beef (about 500g / 1 pound): Sometimes I swap in pork or half turkey when I’m trying to be “healthy.” My gran swore by fatty beef, but any works, really.
- Breadcrumbs (a heaping half cup): Panko is classic but I’ve used crumbled crackers in a pinch.
- Egg (1 large): No eggs? A splash of milk or a spoonful of mayo will do the trick (yes, really).
- Garlic (2-3 cloves, minced): Or a big squeeze of that garlic paste from a tube if your hands are full.
- Green onion (2, sliced): Scallions, spring onions, whatever you call ’em.
- Korean BBQ sauce (about 1/3 cup): Homemade is awesome, but I often use store-bought. I like this Bon Appetit guide for inspiration.
- Soy sauce (2 tbsp): Light or dark. I can’t tell much difference after it’s baked, honestly.
- Brown sugar (1 tbsp): Or honey, or skip it if your BBQ sauce is already sweet.
- Sesame oil (1 tsp): Not essential, but adds a nice touch.
- Assorted veg (3-4 cups): I usually grab carrots, bell peppers, and broccoli. Zucchini or mushrooms are good, too.
- Olive oil (a glug): Or any oil you like for roasting.
- Sesame seeds & fresh cilantro (for garnish, optional): I almost always forget the cilantro and it’s fine.
How To Make It (Don’t Stress, It’s Hard To Mess Up)
- Preheat your oven to 425°F (220°C). Or not, if you forget—just give it a few extra minutes later. Line a big baking sheet with parchment. No parchment? Grease it up well.
- Chop your veggies into chunky, bite-sized pieces. Toss with olive oil, salt, and pepper. Spread them out on half the tray. (If you pile them, they’ll just steam. Happened to me. Mush city.)
- Mix the meatball stuff. In a big bowl, combine ground beef, breadcrumbs, egg, garlic, green onion, 2 tbsp BBQ sauce, soy sauce, brown sugar, and sesame oil. I use my (clean) hands. This is where I usually sneak a taste—just kidding, don’t eat raw beef. But the smell is pretty awesome already.
- Form into balls about golf-ball sized. Place on the tray next to the veg. (If you run out of room, two trays work, but I’m usually too lazy for that.)
- Bake about 15 minutes. At this point, I peek in and usually flip the veg a bit, and brush the meatballs with the rest of the BBQ sauce. Pop it all back in for 8-10 minutes more, till the meatballs are sizzling and the veg look a bit charred on the edges.
- Serve straight away, showered with sesame seeds and maybe cilantro if you remembered it. I sometimes drizzle a little more sauce on top, because why not?
Notes (What I Learned The Hard Way)
- If your meatball mix feels too wet to handle, stick it in the freezer for 10 minutes. Learned that one after chasing blobs around my kitchen.
- I once tried doubling the sauce for “extra flavor” but it just got soggy. Less is sometimes more.
- Roasting everything together saves washing up, but if you’re picky about perfect veg texture, you can separate trays. (I rarely bother though.)
If You Want To Mix It Up (My Experiments, Good & Bad)
- Chicken mince works for a lighter version—just add a bit more breadcrumbs, or it’s kinda sticky.
- I tried adding pineapple once for a “Hawaiian” twist. Honestly, not my favorite. But my neighbor loved it, so maybe it’s your thing?
- Vegan version: I did black bean balls with BBQ sauce and, well, it didn’t totally hold together but tasted great eaten with a spoon.
What You Need In The Kitchen (But Don’t Panic If You Don’t Have It)
- Baking sheet (or just use a big casserole dish, honestly, the world won’t end)
- Bowl for mixing
- Parchment paper (but foil, or just well-oiled pan, works alright too)
- A spatula or sturdy spoon (I once used a coffee mug to scoop, so… improvise!)
How To Store (If There’s Any Left)
Let everything cool, then stash in a container in the fridge. Should keep fine for 2-3 days, though honestly, in my house it never lasts more than a day! I think these taste even better cold, straight form the fridge at midnight, but that’s just me.
How I Like To Serve It (And A Little Family Quirk)
We always pile these onto a big plate with steamed rice (sticky rice is my jam). Sometimes I throw on a splash of ssamjang or just some extra chili flakes. My partner insists on eating them with chopsticks, but I go for a fork and a big spoonful of kimchi on the side. Oh, and we once tried wrapping the meatballs in lettuce leaves—kind of like a Korean taco night, if you can imagine!
Pro Tips (AKA, Tales of Oops)
- I once tried rushing the bake time—ended up with raw-in-the-middle meatballs. Don’t be me. Give them the full time (or check with a thermometer, if you’re fancy).
- Don’t skip oiling the veggies. Dry roast veg is just sad and sticks everywhere, trust me.
- If you use low-fat meat, add a smidge more oil or a dab of butter. Otherwise, things get a bit dry.
FAQ (Questions People Actually Asked Me)
- Can I make these ahead? Yep, you can roll the meatballs and keep them in the fridge a day in advance. Actually, sometimes I freeze ’em raw, then just bake a bit longer from frozen (add 5-10 mins).
- What if I don’t have Korean BBQ sauce? Any sweet-savory sauce works. Even teriyaki in a pinch. Or try making your own bulgogi-style mix!
- Can I make this gluten-free? Absolutely—use GF breadcrumbs or just skip them and use a spoonful of cooked rice instead.
- Is it spicy? Only if your sauce is. (I add gochujang if I’m feeling wild.)
- Why do my meatballs fall apart? Usually too little binder—add more breadcrumbs or squeeze out extra liquid from veg.
Alright, if you made it this far, thanks for hanging out in my kitchen—figuratively, anyway. Hope you enjoy these Korean BBQ Meatballs with Roasted Vegetables as much as we do. If you come up with a wilder variation, let me know—I’m always up for some kitchen shenanigans.
Ingredients
- 500g ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
-
1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, 1 tablespoon soy sauce, and a pinch of salt and pepper. Mix until well combined.
-
3Shape the mixture into 16 meatballs and place them on half of the prepared baking sheet.
-
4On the other half of the baking sheet, toss broccoli, bell pepper, and carrots with olive oil, salt, and pepper. Spread evenly.
-
5Bake for 25-30 minutes, turning the meatballs halfway through, until the meatballs are cooked through and vegetables are tender.
-
6Meanwhile, in a small saucepan, combine gochujang, remaining soy sauce, brown sugar, and sesame oil. Simmer for 2-3 minutes. Brush the sauce over the cooked meatballs. Garnish with green onions and sesame seeds before serving.
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.
Did you make this recipe?
Please consider Pinning it!!
