Korean BBQ Meatball Tacos (Printable Version)
Tender Korean BBQ meatballs with kimchi and shredded cabbage in warm taco shells for a vibrant meal.
# Ingredients Required:
→ Meatball Mixture
01 -
450 grams ground beef
02 -
60 milliliters breadcrumbs
03 -
60 milliliters chopped green onions
04 -
60 milliliters soy sauce
05 -
30 milliliters sesame oil
06 -
30 milliliters brown sugar
07 -
5 milliliters minced garlic
08 -
5 milliliters minced ginger
→ Taco Assembly
09 -
Taco shells
10 -
Shredded cabbage
11 -
Kimchi
12 -
Sesame seeds for garnish
# Guide to Cooking:
01 -
Set the oven temperature to 200°C to prepare for baking the meatballs.
02 -
In a large mixing bowl, thoroughly blend ground beef, breadcrumbs, green onions, soy sauce, sesame oil, brown sugar, garlic, and ginger until evenly incorporated.
03 -
Shape the mixture into uniform meatballs to ensure even cooking.
04 -
Arrange meatballs on a baking sheet and cook in the preheated oven for 20 minutes or until they reach an internal temperature indicative of doneness.
05 -
Warm the taco shells gently to enhance pliability before assembly.
06 -
Place baked meatballs inside warmed taco shells, top with shredded cabbage and kimchi, then sprinkle with sesame seeds to finish.
# Extra Suggestions:
01 -
Ensure meatballs are cooked to an internal temperature of 71°C for food safety.