Meatball & Brussels Sprouts Kimchi Dressing Rice Bowl

Lazy rice bowl dinner

Meatball & Brussels Sprouts Kimchi Dressing Rice Bowl

This is my lazy meal of the week, usually on Thursdays when I don’t feel like cooking anything elaborate. Somehow, these quick rice bowls always turn out to be my favorites—this one is no exception!

If you ingredient-prep the kimchi dressing earlier in the week, this meal comes together even faster. But even if you don’t, the dressing takes just 5 minutes to whip up. The meatballs and Brussels sprouts roast together in the oven, and the only other steps are cooking rice (use a rice cooker if you have one) and grabbing a ramen egg from the fridge if you prepped those ahead of time.

So, let’s get into it!

Tips & Tricks

• Prep ahead for faster meals – Make the kimchi dressing and ramen eggs earlier in the week to cut down on prep time.

• Crispier meatballs – Searing them before baking adds extra texture. Skip this step if you prefer a softer bite.

• Even roasting – Keep Brussels sprouts cut-side down for better caramelization.

• Leftovers – Store everything separately in airtight containers for up to 3 days. Reheat in the oven or air fryer to keep the Brussels sprouts crispy.

Recipe

Ingredients

Gochujang Meatballs