• 2 medium sweet potatoes (about 1 lb), 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 (I like Aleia’s) 
• 1/4 cup milk 
• 1 lb ground beef 
• 3 scallions thinly sliced and white ends and greens separated 
• 1 teaspoon fresh grated ginger 
• 4 cloves garlic minced 
• 1 teaspoon kosher salt plus more to taste 
• 1 teaspoon Gochujang or sriracha sauce

Korean BBQ Sauce 

• 1/2 cup low sodium soy sauce or coconut aminos 
• 1/3 cup maple syrup or brown sugar 
• 2 Tablespoons rice vinegar 
• 4 cloves garlic minced 
• 2 teaspoons fresh ginger grated 
• 1 Tablespoons Gochujang or sriracha sauce, plus more to taste 
• 1 Tablespoon cornstarch + 1 Tbsp water 
• Toppings: sesame seeds and green onion

1. Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper. 
2. Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes. 
3. While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
4. To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs. 
5. Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil. 
6. Bake for 14-16 minutes, or until the internal temperature reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
7. While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
   
8. Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling. 
9. Carefully remove the baked meatballs from the pan and add them to the saucepan with the BBQ sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.