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Glazed Korean BBQ meatballs with roasted broccoli and carrots on a sheet pan.

Korean BBQ Meatballs with Roasted Vegetables

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.