For the Meatballs:

1 lb ground beef

1/4 cup panko bread crumbs (gluten-free if needed)

1/4 cup milk

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

For the Vegetables:

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes

12 oz Brussels sprouts, trimmed and halved

1 tablespoon sesame oil (plus 1 tablespoon for meatballs)

Salt, to taste

For the 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

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

1 tablespoon Gochujang or sriracha sauce (plus more to taste)

1 tablespoon cornstarch + 1 tablespoon water

For Topping:

Sesame seeds

Green parts of scallions