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Sweet & Spicy Korean-Style Pork Meatballs with Maple-Glazed Acorn Squash and Sesame Roasted Broccoli

Sweet & Spicy Korean-Style Pork Meatballs with Maple-Glazed Acorn Squash and Sesame Roasted Broccoli

Dinner
Prep Time
20min
Cook Time
30min
Servings
3
Calories
580
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Chef's Note

For extra flavor, you can add a tablespoon of toasted sesame seeds to the meatball mixture. If you prefer less spicy meatballs, reduce the gochujang to 1/2 tablespoon in the meat mixture.

Tags
pork
meatballs
Korean
squash
broccoli
dinner
Asian-inspired
sweet and spicy
roasted vegetables
Ingredients

  • 1 pound ground pork

  • 1/3 cup panko breadcrumbs

  • 1 large egg

  • 3 stalks green onions

  • 3 cloves garlic

  • 1 tablespoon ginger

  • 2 tablespoons gochujang (Korean chili paste)

  • 3 tablespoons soy sauce

  • 2 tablespoons honey

  • 1 tablespoon rice vinegar

  • 1 medium acorn squash

  • 2 tablespoons maple syrup

  • 2 tablespoons butter

  • 1 large head broccoli

  • 2 teaspoons sesame oil

  • 1 tablespoon sesame seeds

  • 2 tablespoons vegetable oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Cut acorn squash in half, remove seeds, then slice into 1-inch thick half-moons. Place on a baking sheet, drizzle with 1 tablespoon vegetable oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 3

    Cut broccoli into florets, rinse and pat dry. On another baking sheet, toss broccoli with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 4

    Place both baking sheets in the oven. Roast the squash for 25-30 minutes, flipping halfway through. Roast the broccoli for 15-20 minutes.

  • 5

    While vegetables are roasting, prepare the meatballs. Finely chop 2 green onions and mince 3 cloves of garlic and 1 tablespoon ginger.

  • 6

    In a large bowl, combine 1 pound ground pork, 1/3 cup panko breadcrumbs, 1 egg, chopped green onions, half of the minced garlic, half of the minced ginger, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix gently until just combined.

  • 7

    Form the mixture into 12-15 meatballs (about 1.5 inches in diameter).

  • 8

    Heat a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 160°F).

  • 9

    While meatballs are cooking, prepare the sauce. In a small bowl, whisk together remaining 2 tablespoons soy sauce, 1 tablespoon gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, and remaining garlic and ginger.

  • 10

    When meatballs are cooked through, reduce heat to low and pour the sauce over them. Gently toss to coat and simmer for 2-3 minutes until sauce thickens slightly.

  • 11

    In a small microwave-safe bowl, melt 2 tablespoons butter with 2 tablespoons maple syrup (about 30 seconds). When squash has 5 minutes left of cooking time, brush with the maple-butter mixture.

  • 12

    During the last 2 minutes of cooking, drizzle the broccoli with 2 teaspoons sesame oil and sprinkle with 1 tablespoon sesame seeds, then return to the oven.

  • 13

    Slice remaining green onion for garnish.

  • 14

    Serve meatballs alongside maple-glazed acorn squash and sesame roasted broccoli. Garnish with sliced green onions.

Nutrition Information (per serving)
580
Calories
32g
Protein
45g
Carbs
32g
Fat
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