It is 6pm and your family is hungry. You need a flavorful, filling meal that doesn’t require hours of work.
These Korean BBQ Meatballs are the perfect solution for busy fall evenings. They bring a warm, savory comfort to your table with minimal cleanup. You will love how the sticky glaze coats every bite.
Why This Recipe Is a Winner
This dish is a total lifesaver for your weekly meal prep routine. It packs plenty of protein to keep everyone satisfied until breakfast. The combination of tender beef and crisp veggies is simply restaurant-quality at home.
Busy families appreciate how the oven does most of the heavy lifting. You can prep the sauce while the meatballs roast to perfection. It is a balanced, nutritious meal that even picky eaters will enjoy.
Simple Method
Don’t let the long name fool you into thinking this is hard. You simply mix, roll, and roast everything on two baking sheets. Even if you are a beginner, you can master this glaze easily. Success is guaranteed with this straightforward approach.
Ingredients You’ll Need
Most of these items are likely already in your pantry staples collection.
- 1 lb lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 tablespoons soy sauce, divided
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 2 cups broccoli florets
- 1 large red bell pepper, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper.
- In a large mixing bowl, combine ground beef, panko, egg, 1 tablespoon soy sauce, half the minced ginger, and half the minced garlic.
- Form the beef mixture into 16 evenly sized meatballs and arrange on the first prepared baking sheet.
- On the second baking sheet, toss broccoli florets and bell pepper strips with olive oil, salt, and black pepper.
- Place both baking sheets in the oven; roast for 18 to 20 minutes until meatballs are cooked through and vegetables are tender-crisp.
- In a small saucepan over medium heat, whisk together the remaining soy sauce, sesame oil, brown sugar, gochujang, rice vinegar, remaining ginger, and remaining garlic.
- Simmer the sauce for 3 to 5 minutes until thickened into a glaze.
- Toss the cooked meatballs in the glaze until fully coated and serve immediately with the roasted vegetables, garnished with sesame seeds and green onions.
Best Ways to Enjoy It
Serve these meatballs warm over a bed of fluffy white rice. You could also use quinoa for an extra protein boost. Pack into containers for easy weekday lunches that taste great reheated. Add a squeeze of lime for a bright, fresh finish.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to four days. These meatballs also freeze beautifully for future quick dinners. To reheat, use a microwave or a 350°F oven for ten minutes. The sauce stays glossy and delicious even after a few days.
Tips for Best Results
- Do not overmix the meat or the meatballs will become tough.
- Use a small cookie scoop to get perfectly even meatballs every time.
- Check your veggies halfway through to ensure they don’t over-brown.
- Adjust the gochujang amount if you prefer a milder flavor profile.
- Make the glaze the night before to save more time later.
- Garnish generously with green onions for a fresh pop of color.
Ways to Switch It Up
- Swap the beef for ground turkey for a lighter protein option.
- Add snap peas or carrots for more seasonal garden freshness.
- Use gluten-free breadcrumbs and tamari to make this dish allergy-friendly.
Common Questions
Is gochujang very spicy?
It has a mild to medium kick with a deep, fermented sweetness. You can use less if you are sensitive to heat. It adds a unique depth you shouldn’t skip!
Can I cook this on one sheet pan?
Using two pans ensures the vegetables roast instead of steam. This keeps the broccoli crisp and the meatballs perfectly browned. It is worth the extra minute of cleanup.
I hope these savory meatballs bring some ease to your busy weeknight. There is nothing like a home-cooked meal to make your evening feel special. Happy cooking!
— Katie Wood
Ingredients
- 1 lb lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large eg g
- 3 tablespoons soy sauce, divided
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon gochujan g
- 1 tablespoon rice vinegar
- 2 cups broccoli florets
- 1 large red bell pepper, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 2 green onions , thinly sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper.
- In a large mixing bowl, combine ground beef, panko, egg, 1 tablespoon soy sauce, half the minced ginger, and half the minced garlic.
- Form the beef mixture into 16 evenly sized meatballs and arrange on the first prepared baking sheet.
- On the second baking sheet, toss broccoli florets and bell pepper strips with olive oil, salt, and black pepper.
- Place both baking sheets in the oven; roast for 18 to 20 minutes until meatballs are cooked through and vegetables are tender-crisp.
- In a small saucepan over medium heat, whisk together the remaining soy sauce, sesame oil, brown sugar, gochujang, rice vinegar, remaining ginger, and remaining garlic.
- Simmer the sauce for 3 to 5 minutes until thickened into a glaze.
- Toss the cooked meatballs in the glaze until fully coated and serve immediately with the roasted vegetables, garnished with sesame seeds and green onions.
