Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 12 oz brussels sprouts, trimmed and cut in half
- 2 Tablespoons sesame oil, divided
- 1/4 cup panko bread crumbs (gluten-free if needed)
- 1/4 cup milk
- 1 lb ground beef
- 3 scallions, thinly sliced (white ends and greens separated)
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon Gochujang (or sriracha sauce)
- 1/2 cup low sodium soy sauce (or coconut aminos)
- 1/3 cup maple syrup (or brown sugar)
- 2 Tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 Tablespoon Gochujang, plus more to taste
- 1 Tablespoon cornstarch, plus 1 Tbsp water
- Sesame seeds
- Green onion
Instructions
- Preheat oven to 425°F. Lightly grease a large baking sheet.
- On one side of the baking sheet, toss sweet potatoes and brussels sprouts with sesame oil and salt. Roast for 15 minutes.
- In a bowl, mix panko bread crumbs with milk; let soak for 5 minutes. Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang; mix until combined.
- Form meatballs (about 1½ inches) and place them on the other side of the baking sheet after vegetables have roasted for 15 minutes.
- Drizzle meatballs with remaining sesame oil. Bake for an additional 15-20 minutes until fully cooked (internal temperature of 165°F).
- For the BBQ sauce: Combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan over medium heat until boiling. Whisk cornstarch with water; add to sauce to thicken.
- Toss baked meatballs in BBQ sauce before broiling for an additional 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs (approximately 190g)
- Calories: 410
- Sugar: 14g
- Sodium: 860mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg