Sheet Pan Korean BBQ Meatballs with Roasted Vegetables

It is 6pm. You are tired. Dinner needs to happen fast.

These Korean BBQ meatballs are your new secret weapon. They are bold, juicy, and ready in under 45 minutes. This is the perfect meal for a busy fall evening.

Why This Recipe Is a Winner

Everything happens on one single sheet pan. That means minimal cleanup for you. You get protein and veggies in every bite.

The flavors are deep, spicy, and sweet. It feels like a total healthy reset. Your family will think you ordered high-end takeout.

Simple Method

Making meatballs from scratch sounds hard. Trust me, it is actually very easy. You just mix, roll, and roast.

The oven does all the heavy lifting here. You even roast the veggies at the same time. It is a total time-saver for your busy schedule.

Ingredients You’ll Need

Most of these items are likely in your pantry already. Fresh ginger and garlic make a huge difference in flavor.

• 0.5 lb ground beef (80/20)
• 0.5 lb ground pork
• 0.5 cup panko breadcrumbs
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 0.25 cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 lb broccoli florets
• 2 large carrots, peeled and sliced into rounds
• 2 tablespoons olive oil
• 0.5 teaspoon kosher salt

Step-by-Step

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Line a large baking sheet with parchment paper.
3. Combine beef, pork, panko, egg, garlic, and ginger.
4. Add green onions and 1 tablespoon of soy sauce.
5. Form the mixture into 20 1-inch meatballs.
6. Place meatballs on one side of the baking sheet.
7. Toss broccoli and carrots with olive oil and salt.
8. Spread vegetables on the other side of the sheet.
9. Roast for 20 to 25 minutes until cooked through.
10. Whisk gochujang, honey, rice vinegar, and sesame oil.
11. Toss the cooked meatballs in the spicy glaze.
12. Serve immediately with the roasted vegetables.

Best Ways to Enjoy It

Serve these meatballs over a bed of fluffy white rice. The extra glaze soaks into the rice perfectly. It makes for a very satisfying meal.

Add a sprinkle of toasted sesame seeds. Squeeze a fresh lime wedge over the broccoli. This dish is perfect for a cozy weeknight.

Storage & Reheating

These meatballs are amazing for meal prep lunches. Store them in airtight containers for four days. They stay juicy even after reheating. Use a microwave or a hot skillet. Keep the extra glaze on the side.

Pro Tips

• Do not overmix the meat for better texture.
• Use a cookie scoop for perfectly even meatballs.
• Cut carrots thin so they cook fast.
• Line your pan with parchment for zero scrubbing.
• Check the internal temperature with a meat thermometer.
• Use fresh ginger instead of the powdered stuff.
• Adjust honey if you want more sweetness.

Variations & Swaps

• Swap pork for ground turkey for a leaner meal.
• Use cauliflower instead of broccoli for lower carbs.
• Add red pepper flakes for an extra spicy kick.
• Try maple syrup if you run out of honey.

FAQs

Is gochujang very spicy?

It has a kick but it is manageable. The honey helps balance the heat perfectly.

Can I freeze these meatballs?

Yes, you can freeze them before or after roasting. They are great for batch cooking.

You need to make these tonight. Your taste buds will thank you!

— Jasmine

Korean BBQ Meatballs with Roasted Vegetables

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method

Ingredients

  

• 0.5 lb ground beef (80/20)
• 0.5 lb ground pork
• 0.5 cup panko breadcrumbs
• 1 large egg , beaten
• 2 cloves garlic , minced
• 1 tablespoon fresh ginger, grated
• 2 green onions , thinly sliced
• 1 tablespoon soy sauce
• 0.25 cup gochujang (Korean chili paste)
• 2 tablespoons hone y
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 lb broccoli florets
• 2 large carrots , peeled and sliced into rounds
• 2 tablespoons olive oil
• 0.5 teaspoon kosher salt

Method

 

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine ground beef, ground pork, panko, egg, garlic, ginger, green onions, and 1 tablespoon of soy sauce.
3. Form the mixture into 1-inch meatballs, approximately 20 total, and place them on one side of the prepared baking sheet.
4. In a separate bowl, toss the broccoli florets and sliced carrots with olive oil and salt until evenly coated.
5. Spread the vegetables in a single layer on the other side of the baking sheet.
6. Roast in the oven for 20 to 25 minutes, or until meatballs reach an internal temperature of 165 degrees Fahrenheit and vegetables are tender-crisp.
7. While roasting, whisk together the gochujang, honey, rice vinegar, and sesame oil in a small bowl to create the glaze.
8. Once cooked, remove the baking sheet from the oven and toss the meatballs in the glaze until thoroughly coated.
9. Serve the glazed meatballs alongside the roasted vegetables, garnished with sesame seeds if desired.