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Korean BBQ Meatball Tacos

Juicy Korean BBQ Meatball Tacos for a Quick Weeknight Feast

Delight in Korean BBQ Meatball Tacos, a fusion dish combining savory Korean flavors with comforting tacos, perfect for a fast weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Fusion, Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or pork Substitution: Ground turkey or chicken can be used; add moisture with sesame oil or grated onion.
  • ½ cup breadcrumbs Substitution: Gluten-free breadcrumbs can be applied for gluten-free options.
  • 1 large egg Acts as a binder for the meatballs.
  • 3 cloves garlic Use minced for better incorporation into the meatball mixture.
  • 1 tablespoon grated ginger Provides zesty flavor and freshness.
  • 2 tablespoons soy sauce Substitution: Use tamari for a gluten-free option.
  • 1 tablespoon sesame oil Contributes nutty flavor and moisture.
  • ½ cup Korean BBQ sauce Gives a sticky, sweet glaze to the meatballs.
For the Tacos
  • 8 tortillas flour tortillas Can substitute with corn tortillas for gluten-free.
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • ¼ cup green onions Chopped for topping.
  • 1 tablespoon sesame seeds For garnish.
  • 2 tablespoons gochujang mayo Offers a spicy kick and richness.

Equipment

  • mixing bowl
  • Skillet
  • baking sheet
  • nonstick skillet

Method
 

Step-by-Step Instructions for Korean BBQ Meatball Tacos
  1. In a large mixing bowl, combine ground beef or pork, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and sesame oil. Mix gently until just combined.
  2. Using your hands, form the mixture into meatballs about 1 to 1½ inches in diameter. Place on a baking sheet lined with parchment paper.
  3. Heat a skillet over medium heat, add oil, and cook the meatballs for about 8-10 minutes until evenly browned.
  4. Pour in Korean BBQ sauce, stir to coat, and simmer for 2-3 minutes until sauce thickens.
  5. In a bowl, combine shredded cabbage and shredded carrots. Toss together and let sit.
  6. Warm tortillas in a skillet or microwave until soft and pliable.
  7. Assemble tacos by placing slaw on each tortilla, adding meatballs, green onions, and sesame seeds. Drizzle with gochujang mayo.
  8. Serve immediately while warm.

Nutrition

Serving: 2tacosCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

These tacos can be customized with different proteins and toppings to suit your taste.

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