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Glazed Korean BBQ meatballs served with roasted broccoli and red bell peppers on a white plate.
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Korean BBQ Meatballs with Roasted Vegetables

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 485kcal

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.