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Sticky Korean BBQ Meatballs & Veggies | Healthy Meal Prep
Amanda Peterson

Sticky Korean BBQ Meatballs & Veggies

Juicy lean beef meatballs glazed with a zesty, gluten-free gochujang sauce paired with roasted sweet potatoes and Brussels sprouts. This flavorful, high-protein meal is a healthy, halal-friendly alternative to traditional BBQ, perfect for quick meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Korean
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1.6 lbs ground beef (85% lean)
  • 1 cup gluten-free panko breadcrumbs
  • 1/2 cup almond milk
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • 4 cups mixed vegetables: sweet potato cubes and Brussels sprouts halves
  • 1/2 cup coconut aminos
  • 2 tbsp gochujang paste
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch (for glaze thickener)
  • 1 garlic clove, minced
  • 1/2 tsp fresh chili flakes (optional)

Method
 

  1. Whisk almond milk with cornstarch and refrigerate 5 minutes
  2. Mix panko breadcrumbs with meat, ginger, and sesame oil forming a panade
  3. Form beef mixture into 20 meatballs
  4. Toss vegetables with coconut aminos, sesame oil and chili flakes
  5. Roast vegetables at 425°F/220°C for 25 minutes until tender
  6. In a separate skillet, cook meatballs over medium heat until browned
  7. Combine gochujang, maple syrup, cornstarch slurry, rice vinegar, and minced garlic
  8. Simmer sauce until thickened and glossy, approx 5-7 minutes
  9. Toss meatballs in sauce until sticky and glazed
  10. Divide into 8 meal prep containers

Notes

Meatballs remain tender after reheating due to panade technique
Keto version: Substitute sweet potatoes with 1 head cauliflower florets
Gluten-free: Use certified gluten-free gochujang paste
For extra heat: Add 1 tsp sriracha to sauce