Korean BBQ Meatball Tacos

This Korean BBQ meatball taco recipe is a fun and flavorful way to shake up taco night. The combination of savory meatballs with tangy kimchi and crunchy cabbage makes for a perfect balance of textures and tastes that never gets old.

I stumbled on this when craving tacos but wanted something with a twist. Now it’s a go-to in my house when friends come over.

Ingredients

• Ground beef: because it’s juicy and holds flavors well. Choose fresh meat with a bright red color
• Breadcrumbs: help bind the meatballs without weighing them down
• Green onions: add freshness and mild bite, select firm stalks with deep green tops
• Soy sauce: provides the salty umami punch; a naturally brewed variety will have richer flavor
• Sesame oil: imparts a nutty aroma essential to Korean BBQ. Use toasted if possible for more depth
• Brown sugar: balances savory with a touch of sweetness, giving the sauce complexity
• Garlic and ginger: give warmth and spice; fresh minced versions are best for vibrant taste
• Taco shells: offer a crisp shell contrast, pick sturdy corn or flour shells that won’t break easily
• Shredded cabbage: brings a cool crunch that brightens the tacos
• Kimchi: adds fermented tang and spice. Look for fresh kimchi from an Asian market or a trusted brand
• Sesame seeds: for garnish add visual appeal and a mild nutty flavor

Instructions

Build The Meatball Mix:

In a large bowl combine ground beef breadcrumbs chopped green onions soy sauce sesame oil brown sugar garlic and ginger. Mix gently using your hands or a spoon just until combined. Overmixing makes tough meatballs.

Shape And Bake The Meatballs:

Preheat oven to four hundred degrees Fahrenheit. Form the mixture into roughly one inch meatballs and place them spaced apart on a baking sheet. Bake for about twenty minutes or until fully cooked and slightly caramelized on the outside. This bake method avoids extra oil and keeps meatballs tender.

Warm Taco Shells:

While meatballs are baking warm your taco shells according to package instructions or briefly in a dry skillet. Keeping them warm makes assembling easier and improves texture.

Assemble The Tacos:

Fill each warm taco shell with three to four meatballs then add shredded cabbage and dollops of kimchi. Sprinkle sesame seeds on top to finish. The layers of flavors and textures shine here.

I remember eating these at a friend's house on a chilly fall evening and realizing Korean flavors make taco night so much more exciting.

Storage Tips

Store leftover meatballs and components separately in airtight containers to keep textures fresh. Meatballs stay good in the refrigerator for up to four days. Reheat gently in the oven or microwave with a damp paper towel to retain moisture. Leftover assembled tacos are best eaten immediately.

Ingredient Swaps

You can swap ground beef with ground pork or chicken for a different protein profile. If sesame oil is hard to find toasted olive oil adds a nice depth though less authentic. For heat add a sprinkle of red pepper flakes or use spicy kimchi if you like extra kick.

Serving Ideas

Serve these tacos with a side of steamed rice or simple cucumber salad for cooling contrast. A drizzle of sriracha mayo or a squeeze of lime juice brightens the flavors further. Garnish with fresh cilantro or extra green onions if you have them handy.

This recipe is a delicious fusion that brings together the best of Korean and Mexican flavors for a unique taco experience.

Frequently Asked Recipe Questions

→ What gives the meatballs Korean BBQ flavor?

The mixture of soy sauce, sesame oil, brown sugar, garlic, and ginger creates the distinctive Korean BBQ flavor in the meatballs.

→ Can I use other meats instead of ground beef?

Yes, ground pork or a beef-pork blend can also be used for a moist and flavorful result.

→ How do I ensure the meatballs stay moist while baking?

Mixing in breadcrumbs and green onions helps retain moisture, and baking at 400°F for about 20 minutes cooks them evenly without drying out.

→ What role does kimchi play in this dish?

Kimchi adds a tangy, slightly spicy contrast and a crunchy texture that complements the savory meatballs and fresh cabbage.

→ Can I prepare the meatballs ahead of time?

Yes, you can make the meatballs in advance and refrigerate them before baking, which enhances the flavors.

→ What toppings pair well with these meatball tacos?

A garnish of sesame seeds adds a subtle nutty aroma, while shredded cabbage brings freshness and crunch.