Name: Korean BBQ Meatballs with Roasted Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 2 eggs; 3 tablespoons Korean BBQ sauce; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 cup broccoli florets; 1 cup carrots, sliced; 1 red bell pepper, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 2 green onions, thinly sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

If you’ve ever ended up in a dinner rut and stared forlornly into your fridge thinking, “Do I really just want eggs again?” —well, friend, same. But a few months ago, after a slightly disastrous attempt at homemade kimchi (don’t ask, just know the Tupperware never recovered), I stumbled into this Korean BBQ meatballs routine. My sister actually started the whole thing because she was obsessed with this food truck back in Atlanta—couldn’t shut up about ‘em—so, not to be upstaged, I tried to one-up her at home. And, honestly, it’s now one of those recipes I keep coming back to, especially when it’s chilly or I have friends over who are a bit nosey about what’s cooking. (Pro tip: the soy sauce caramel smell will make ‘em hungry.)

Korean BBQ Meatballs with Roasted Vegetables

What’s so good about these anyway?

I make these when I want something that feels like takeout—without the two hour wait and the delivery guy texting me he’s “lost around the corner.” My family goes a bit wild for these… mostly because the meatballs are sweet-savory and the veggies soak up ALL the sauce. Oh, also because it’s a sneaky way to get those vegetable servings in. (Sorry, not sorry.)

Once I tried to speed through the sauce and accidentally dumped in way too much ginger; let’s just say the leftovers were… punchy. But live and learn! Oh: if you’re not a fan of beef, you totally don’t have to stick to it—see below. Also, if you mess up the glaze, it never looks pretty, but it sure tastes great, so who’s complaining?

Here’s What You’ll Need (and What I Actually Use)

500g (about 1 lb) ground beef (sometimes I’ll swap for ground turkey or pork; my pal Jess swears by mixing half and half)
1 egg
1/2 cup panko breadcrumbs (but day-old bread torn up really works if you’re in a pinch or the shop’s shut)
3 garlic cloves, minced (or a heaping spoon of that jarred stuff when I can’t be bothered—don’t judge)
2 spring onions, sliced (my grandad always insisted on red onions, but honestly, spring onions look prettier)
2 tablespoons soy sauce (any brand—my brother said he can’t tell the difference; I believe him)
2 tablespoons gochujang (the Korean chili paste in the red tub—don’t stress if you can’t find it; sriracha is OK, but not the same vibe)
1 tablespoon brown sugar (or honey if your toddler polished off the last of the sugar—been there)
1 tbsp sesame oil (olive oil works… kinda, but it loses the toasty magic)
1/2 teaspoon black pepper
1 large bell pepper, chopped into chunks
2 carrots, sliced however you like (I admit to peeling them in the air straight over the bin)
1 small red onion, cut into wedges (or whatever’s rolling around in your veggie drawer)
250g (about 2 cups) broccoli florets (I sometimes use cauliflower if that’s what surviving in the fridge)
Salt & oil for roasting
Sesame seeds & extra chopped spring onions for topping, optional (but fun, trust me)

How I Actually Make It (with Rambly Bits)

Crank the oven up to 220°C (about 425°F). First, I mix the veggies with a good slug of oil, pinch of salt, and arrange ‘em on a baking sheet (foil if you hate dishes). Into the oven they go—around 20 minutes, just so they’re starting to brown up.
Meanwhile, meatball time! In a biggish bowl, put your ground beef, egg, panko, minced garlic, spring onions, soy sauce, 1 tablespoon gochujang, brown sugar, sesame oil, and black pepper. Roll up your sleeves and get your hands messy. Seriously—it’s faster than a spoon (plus, kind of therapeutic). Form the mixture into balls. I usually get about 18. If they stick to you, wet your palms a bit.
Take those veggies out of the oven (don’t burn yourself—I’ve done that, trust me), scooch them to the edges, and nestle the meatballs in the center. Drizzle a little oil over the lot and put the tray back in for another 18 minutes. Sometimes they need a few more minutes—if you’re unsure, break one open and have a look. Or taste, if you’re like me.
While those roast, make the quick glaze: Mix the remaining gochujang, a tablespoon of soy sauce, and a splash of water in a little bowl; microwave 30 seconds if you need it to loosen up (or just juggle the bowl awkwardly til it stirs). If it smells intense, you did it right.
Once the meatballs are nicely browned and no longer pink, brush that spicy-sweet glaze on the meatballs (or honestly, just spoon it over—some days I can’t find the pastry brush). Pop under the broiler or on high in the oven for 2-ish minutes so it bubbles up a little.
Sprinkle sesame seeds or extra spring onion if you feel cute, scoop onto plates, and serve up however you like. (This is where I usually sneak a meatball ‘for quality control.’)

Let Me Level With You (Notes)

One time I forgot the breadcrumbs—meatballs were…dense. Not my fave, but the sauce still helped
Roasting veggies under the meatballs means extra bonus flavor but if they’re too crowded, things steam instead, so use two trays if all else fails
Actually, I find this tastes even better the next day straight out of the fridge. Fight me.

Experiments (AKA Variations That Sort of Worked)

Turkey mince works (kind of lighter, but missed that deep beefy kick—so maybe add a touch more sesame oil)
Sometimes I chuck in zucchini or sweet potato instead of carrots—nobody’s noticed yet
I once tried swapping in teriyaki for the gochujang sauce—honestly, it was too sweet for me, maybe you’ll like it?
Oh, and tofu? That one… let’s just say the texture was, um, surprising (would not recommend unless you’re super into that sorta thing, in which case, live your truth)

Stuff I Use (But You Don’t Need Everything)

A rimmed baking sheet (just use two smaller trays if you need—messier, but it works)
A mixing bowl, hands for mixing (a spoon in a pinch, but it’s more effort, honestly)
A basting brush (I say this, but most times I just drizzle the glaze and tilt the pan around. Who’s got time?)

Storing The Leftovers (If You Have Any)

Just pop whatever’s left into a container with a tight lid and keep it in the fridge; it’ll be good for about three days—but honestly, in my house, it never lasts more than a day! Sometimes I eat the leftovers cold, right form the fridge, and I actually think that’s when the flavors are peak yummy. Don’t bother freezing, though; they get a bit rubbery.

Serving… What Do You Do Now?

So, most times, I just pile it all in bowls with rice—jasmine, brown, even that microwaved packet stuff if I’ve left things too late. Sometimes, we add a fried egg on top; my cousin dumps ketchup on his, which is blasphemy but you gotta let people live their lives. If I’m feeling fancy, I’ll throw on some extra chili or pickled radish on the side for crunch.

What I Wish I’d Known Earlier (Pro Tips)

I once tried rushing preheating the oven and just stuffed everything in earlier—veggies went soggy (live and learn; don’t skip it)
Go easy on the glaze the first time, especially with kids around. Mine got a bit spicy one time and, whoa, drama
Don’t crowd the pan—actually, it’s better to use two trays if you double the recipe. Seriously, nothing cooks right when it’s a traffic jam in there

Some Questions I’ve Actually Gotten (FAQ-ish)

What if I don’t have gochujang? No biggie! I’ve used sriracha mixed with a smidge of miso, or even sweet chili sauce. Taste is a little different, but it’s still good. Or just skip, honestly.
Can I make these ahead? Yep! I actually think they taste even better later. Just reheat in the oven covered with foil for 10 min at 180°C (or blast in the microwave if you’re impatient like me).
Do I have to use beef? Not at all. Pork, chicken, turkey all work (although the cook time tweaks a bit, so peek inside a meatball—no one wants raw in the middle). Oh, and someone once asked about lentils… I haven’t tried, but let me know if you do.
Wait, why roast the veggies with the meatballs? All that meaty juice makes the veggies taste, well, epic. And it saves washing up two pans, can’t complain about that!
How spicy is this? I’d say it’s mild-plus, but if you hate heat, just use less gochujang (or none—it’s your kitchen, mate).
Is there a trick for keeping them round? Actually, if you don’t over-pack them when rolling, and don’t crowd the tray, they usually stay pretty perky. They’re called meatballs, but I don’t mind if they end up a little wonky—tastes the same.

And there you have it! Probably my go-to weeknight dinner when I need something warming but also want to pretend I know what I’m doing. Plus, if you end up with leftover sauce, it’s honestly great on scrambled eggs (I know, wild, but trust me.) Oh, before I forget—don’t leave the oven on like I did once (rookie move). Happy cooking, mate.

Korean BBQ Meatballs with Roasted Vegetables