Sweet & Spicy BBQ Meatball Bowls with Roasted Vegetables
These sweet and spicy BBQ meatball bowls are an easy and flavorful weeknight dinner made with tender beef meatballs, roasted sweet potatoes and Brussels sprouts, and fluffy jasmine rice. Everything is finished with a sticky homemade sweet and savory BBQ sauce for the perfect balance of sweet, savory, and spicy flavors.
Ingredients
Roasted Vegtables
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2.5 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Meatballs
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 4 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sriracha
Sweet and Savory BBQ sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp water
For Serving
- Cooked jasmine rice
- Green onions, sliced (optional)
Instructions
Roast the Vegetables
- Preheat the oven to 425°F.
- Lightly grease a large baking sheet with olive oil.
- Add the cubed sweet potato and halved Brussels sprouts to the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt, garlic powder, and black pepper.
- Toss everything together until evenly coated, then arrange the vegetables in a single layer.
- Roast for 13 minutes while you prepare the meatballs.
Make the Meatballs
- Add the ground beef, panko breadcrumbs, milk, minced garlic, salt, black pepper, and sriracha to a large mixing bowl.
- Wet your hands slightly and gently mix until everything is just combined.
- Using a cookie scoop, portion the mixture into meatballs, about 1½ tablespoons each. You should get approximately 20 meatballs.
Bake the Meatballs
- After the vegetables have roasted for 15 minutes, carefully remove the baking sheet from the oven.
- Move the vegetables to one side of the pan and arrange the meatballs on the other side in a single layer.
- Return the pan to the oven and bake for 14–16 minutes, or until the meatballs reach an internal temperature of 160°F.
- The sweet potatoes should be tender and the Brussels sprouts should be crispy around the edges.
Make the Sweet and Savory BBQ Sauce
- While the meatballs and vegetables are cooking, prepare the sauce.
- Add the soy sauce, honey, rice vinegar, and minced garlic to a saucepan. Bring to a boil over medium-high heat
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Slowly add the cornstarch mixture to the boiling sauce while stirring.
- Continue stirring and boil for 1 minute, or until the sauce has thickened.
Coat the Meatballs
- Remove the cooked meatballs from the oven and carefully transfer them to the saucepan with the BBQ sauce.
- Toss the meatballs until they're completely coated in the sticky sauce.
Assemble the Bowls
- Add cooked jasmine rice to the bottom of each bowl.
- Top with the BBQ meatballs and plenty of sauce, then add the roasted sweet potatoes and Brussels sprouts.
- Finish with sliced green onions, if desired.
- Serve immediately and enjoy!