Ingredients
- For the Meatballs:
- 1 lb ground beef or pork (or mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tbsp brown sugar or honey
- For the Vegetables:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced on the diagonal
- 1/2 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Optional: sesame seeds or chopped cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, mix ground meat, panko, egg, green onion, garlic, ginger, soy sauce, gochujang, sesame oil, and brown sugar until combined.
- Roll into 1-inch meatballs and place on one side of the baking sheet.
- In another bowl, toss broccoli, bell pepper, carrot, and onion with olive oil, salt, and pepper. Spread on the other side of the sheet.
- Roast for 18–22 minutes, flipping halfway through, until meatballs are cooked and vegetables are tender.
- Optional: Broil for 2–3 minutes to crisp the meatballs and veggies slightly.
- Transfer to a serving platter and garnish with sesame seeds or cilantro. Serve hot.
Notes
- Use ground turkey or chicken for a leaner option.
- Customize with additional veggies like snap peas or sweet potatoes.
- Adjust gochujang to taste for desired spice level.
- Drizzle with sesame oil or lime juice for finishing flavor.
- Pairs well with rice, quinoa, or lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 8g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
