Description
These Korean BBQ Meatballs with Vegetables combine juicy baked meatballs with a flavorful homemade Korean BBQ sauce and a colorful medley of stir-fried vegetables. Perfect for a satisfying weeknight dinner, this recipe offers a delightful balance of savory, sweet, and spicy flavors served over your choice of rice or noodles.
Ingredients
Scale
Meatballs:
- 1 pound ground beef (or ground pork)
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Vegetables:
- 1 tablespoon vegetable oil
- 1 red bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (thinly sliced)
- 1/2 red onion (sliced)
- 1 zucchini (halved and sliced)
Garnish:
- Toasted sesame seeds
- Chopped green onions
Instructions
- Preheat and prepare meatballs. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, and black pepper. Mix gently just until combined to avoid tough meatballs. Form the mixture into 1.5-inch meatballs and arrange them evenly on the baking sheet.
- Bake the meatballs. Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes, or until they are cooked through and nicely browned on the outside.
- Make the Korean BBQ sauce. While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a small saucepan over medium heat. Bring the mixture to a simmer, then add the cornstarch slurry (cornstarch mixed with water). Continue cooking and stirring for 1 to 2 minutes until the sauce thickens, then remove from heat.
- Stir-fry the vegetables. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper, broccoli florets, carrot slices, red onion, and zucchini. Stir-fry the vegetables for 5 to 6 minutes until they are crisp-tender but still vibrant and slightly firm.
- Toss meatballs with vegetables and sauce. Add the baked meatballs to the skillet with the vegetables. Pour the Korean BBQ sauce over everything and toss gently to coat all the ingredients evenly. Continue heating for another 1 to 2 minutes until the dish is hot and well combined.
- Serve and garnish. Serve the Korean BBQ meatballs and vegetables over steamed rice or your choice of noodles. Garnish with toasted sesame seeds and chopped green onions for added flavor and texture.
Notes
- You can prepare the meatballs ahead of time and refrigerate them for up to 2 days or freeze for longer storage.
- Adjust the spice level by increasing or decreasing the amount of gochujang according to your preference.
- Feel free to swap the vegetables with alternatives like snap peas, mushrooms, or baby corn based on what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean-Inspired
