For the Meatballs:

• 1/4 cup panko bread crumbs (gluten-free if needed)
• 1/4 cup milk
• 1 lb ground beef
• 3 scallions, thinly sliced (white and green parts separated)
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon Gochujang or sriracha sauce

For the Vegetables:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 12 oz brussels sprouts, trimmed and halved
• 2 Tablespoons sesame oil, divided
• 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
• 1 Tablespoon cornstarch + 1 tablespoon water

Toppings:

• Sesame seeds
• Green onion