Korean BBQ Meatballs (Print Version)

# Ingredients:

→ For the Meatballs

01 - 1 pound ground beef
02 - 1/4 cup panko breadcrumbs (use gluten-free if needed)
03 - 1/4 cup whole milk
04 - 3 fresh scallions, thinly sliced (whites and greens separated)
05 - 1 teaspoon freshly grated ginger
06 - 2 garlic cloves, minced
07 - 1 teaspoon kosher salt
08 - 1 teaspoon gochujang (or sriracha as substitute)

→ For the Vegetables

09 - 2 medium sweet potatoes (about 1 lb), peeled and cubed
10 - 12 ounces Brussels sprouts, trimmed and halved
11 - 2 tablespoons sesame oil, divided
12 - Salt to taste for seasoning

→ For the Korean BBQ Glaze

13 - 1/2 cup low-sodium soy sauce (or coconut aminos)
14 - 1/3 cup pure maple syrup (or brown sugar)
15 - 2 tablespoons rice vinegar
16 - 2 garlic cloves, minced
17 - 2 teaspoons fresh ginger, grated
18 - 1 tablespoon gochujang (adjust to taste)
19 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ For Garnish

20 - Toasted sesame seeds
21 - Reserved scallion greens, chopped

# Instructions:

01 - Heat your oven to 425°F and move the rack to the top position. Lightly grease a large sheet pan or line it with parchment. Toss the sweet potato cubes and halved Brussels sprouts with 1 tablespoon sesame oil and a pinch of salt. Arrange them on half the pan with Brussels sprouts cut-side down, then roast for 15 minutes.
02 - While the veggies roast, combine panko and milk in a large bowl - let it soak for 5 minutes to soften. Meanwhile, prep your scallions by separating the white and green parts, mincing the whites and saving the greens for later. Add the ground beef, minced scallion whites, ginger, garlic, salt, and gochujang to the soaked breadcrumbs. Mix gently with clean hands until just combined.
03 - Using a medium cookie scoop or your hands, form the mixture into 20-22 meatballs about 1½ inches across. When the vegetables are done with their first roast, remove the pan and arrange the meatballs on the empty side. Drizzle them with the remaining tablespoon of sesame oil.
04 - Return the pan to the oven and bake for 14-16 minutes, until the meatballs reach 165°F internally and the vegetables are tender and golden. The Brussels sprouts should be nicely caramelized and the sweet potatoes fork-tender.
05 - While everything bakes, make the sauce by combining soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and gochujang in a medium saucepan. Bring to a rolling boil over medium-high heat. Whisk the cornstarch slurry into the bubbling sauce and cook for 1-2 more minutes until it thickens nicely. Remove from heat and set aside 1/3 cup for drizzling.
06 - Carefully transfer the cooked meatballs to the saucepan with the remaining BBQ sauce and toss to coat completely. Place them back on the sheet pan, then switch your oven to broil. Broil everything for 2-3 minutes until the sauce bubbles and caramelizes. Serve immediately with the reserved sauce drizzled over top and garnish with sesame seeds and fresh scallion greens.

# Notes:

01 - These meatballs freeze beautifully - just cool completely, freeze on a lined baking sheet until solid, then store in freezer bags for up to 3 months.
02 - Adjust the heat level by adding more or less gochujang to both the meatballs and sauce. You can also sprinkle in some red pepper flakes if you like extra spice.
03 - For an appetizer version, skip the vegetables and serve the glazed meatballs over steamed rice or on a platter with toothpicks.
04 - Gochujang is a Korean chili paste available at most grocery stores - it adds both heat and depth of flavor that makes this dish special.
05 - Leftovers keep in the fridge for up to 4 days and reheat beautifully in a skillet with a splash of water or in the oven at 350°F.

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