Korean BBQ Meatballs with Roasted Vegetables

I’ve combined juicy, flavorful Korean-style meatballs with a medley of roasted vegetables for a complete, satisfying meal. Each bite is sweet, savory, and full of texture—perfect for dinner any night of the week.

Why You’ll Love This Recipe

I adore how easy yet exciting this dish is. The meatballs are seasoned with classic Korean flavors, and the roasted vegetables add color and depth without extra effort. It’s balanced, delicious, and it’s all made in one go—no fuss, no mess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Korean BBQ Meatballs:

• Ground beef (or pork, or a mix)

• Panko breadcrumbs

• Egg

• Green onion, finely chopped

• Garlic, minced

• Ginger, grated

• Soy sauce

• Gochujang (Korean chili paste)

• Sesame oil

• Brown sugar or honey

For the Roasted Vegetables:

• Broccoli florets

• Red bell pepper, cut into strips

• Carrot, sliced on the diagonal

• Red onion, cut into wedges

• Olive oil

• Salt and freshly ground black pepper

• Optional: sesame seeds or chopped cilantro for garnish

Directions

1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment or lightly grease it.

2. Make meatball mixture: In a bowl, I mix ground meat, panko, egg, green onion, garlic, ginger, soy sauce, gochujang, sesame oil, and brown sugar until just combined.

3. Form meatballs: I roll the mixture into 1‑inch balls and place them on one side of the baking sheet.

4. Prepare vegetables: In a separate bowl, I toss broccoli, bell pepper, carrot, and onion with olive oil, salt, and pepper until evenly coated. I spread them on the other side of the sheet.

5. Roast for 18–22 minutes, flipping everything halfway through, until meatballs are cooked through and vegetables are tender with golden edges.

6. Optional finish: I switch oven to broil for 2–3 minutes to crisp the surface slightly.

7. Garnish and serve: I transfer everything to a platter, sprinkle with sesame seeds or cilantro, and enjoy hot.

Servings and timing

• Servings: 4

• Prep time: ~15 minutes

• Cook time: 20–25 minutes

• Total time: about 40 minutes

Variations

• I swap ground turkey or chicken for a lighter version.

• I add extra vegetables, like snap peas or sweet potatoes, arranged around the meatballs.

• For more heat, I stir extra gochujang or red pepper flakes into the vegetables.

• I finish with a drizzle of sesame oil or a squirt of lime juice before serving.

Storage/reheating

• Storage: I store meatballs and veggies in an airtight container in the fridge for up to 3 days.

• Freezing: I freeze cooled meatballs (without veggies) in a single layer, then transfer to freezer bags—they keep well for up to 2 months.

• Reheating: I reheat in a 375 °F oven for 8–10 minutes until heated through, or use an air fryer to restore crispiness.

FAQs

What ground meat works best?

I like a blend of ground beef and pork for flavor and juiciness, but ground chicken, turkey, or plant-based meat work great too.

Can I make meatballs ahead and freeze them?

Yes—I make the meatballs, freeze them raw in a single layer, then transfer to a bag. I roast straight from frozen, adding a few extra minutes to the cook time.

Is there a gluten-free option?

Definitely—I swap panko for gluten-free breadcrumbs and soy sauce for tamari to make it gluten-free.

How spicy are the meatballs?

They have a mild to medium heat from gochujang. I adjust by adding more for spicier meatballs or less if I prefer gentler flavor.

What can I serve these with?

I love serving them with steamed rice or quinoa and a simple cucumber salad. They also pair well with lettuce wraps for a fun twist.

Conclusion

I really enjoy how Korean BBQ Meatballs with Roasted Vegetables deliver bright flavors and comforting textures in one sheet-pan dish. It’s easy to make, satisfying, and something I keep coming back to—it’s bound to become part of the weekly rotation!