Description
Korean BBQ Meatball Tacos are a flavorful twist on taco night, combining juicy Korean-inspired meatballs glazed in a sweet and spicy sauce, creamy slaw, and warm tortillas. This easy fusion recipe is perfect for dinner and can be customized with your favorite toppings. A must-try for taco and Korean BBQ lovers!
Ingredients
1 lb ground beef
1/2 cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp gochujang
1 tbsp rice vinegar
1 tsp sesame oil
2 green onions, sliced
2 cups shredded cabbage
1/4 cup mayonnaise
1 tbsp lime juice
8 small corn or flour tortillas
1 tbsp sesame seeds
Instructions
1. Combine ground beef, panko, egg, garlic, ginger, and 1 tablespoon soy sauce in a bowl. Mix gently until just combined and form into small meatballs.
2. Bake or pan-fry the meatballs until browned and fully cooked.
3. In a saucepan, mix gochujang, 1 tablespoon soy sauce, brown sugar, rice vinegar, garlic, and sesame oil. Simmer until thickened.
4. Toss the cooked meatballs in the glaze until evenly coated.
5. In a bowl, whisk mayonnaise, lime juice, and salt. Add shredded cabbage and mix to create slaw.
6. Warm tortillas and assemble tacos with slaw and 2-3 meatballs each.
7. Top with sliced green onions and sesame seeds. Serve immediately.
Notes
Make sure not to overmix the meatball mixture.
Use warm, soft tortillas to avoid tearing.
Don’t oversauce the meatballs—coat them lightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-fried/Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 7g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg