Description

Korean BBQ Meatball Tacos are a fast, flavor-packed weeknight dinner that blends sweet and savory Korean BBQ meatballs with crunchy slaw in warm tortillas. This easy taco recipe features juicy beef meatballs glazed in sticky Korean barbecue sauce, fresh toppings, and a hint of sesame for the ultimate fusion street-food vibe. Perfect for parties, game night, or a fun family meal.

Ingredients

1 pound ground beef

1/2 cup panko breadcrumbs

1 large egg

3 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1/4 teaspoon black pepper

3/4 cup Korean BBQ sauce

2 tablespoons gochujang

1 tablespoon honey

8 small tortillas, warmed

2 cups coleslaw mix

2 tablespoons rice vinegar

1 teaspoon sugar

1/2 teaspoon kosher salt

2 green onions, thinly sliced

1 tablespoon sesame seeds

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Instructions

1. Mix the meatballs: In a bowl, combine ground beef, panko, egg, garlic, ginger, soy sauce, sesame oil, and black pepper until just combined.

2. Shape: Roll into 16 small meatballs, about 1 heaping tablespoon each.

3. Sear: Heat a large skillet over medium heat with a thin film of oil and brown meatballs on all sides, 6 to 8 minutes.

4. Glaze: Reduce heat to medium low, add Korean BBQ sauce, gochujang, and honey. Toss and simmer 2 to 3 minutes until glossy and thick.

5. Slaw: In a small bowl, toss coleslaw mix with rice vinegar, sugar, and salt until lightly dressed.

6. Warm tortillas: Toast tortillas in a dry skillet or directly over a low flame until pliable.

7. Build: Add 2 to 3 meatballs to each tortilla and spoon over extra sauce from the pan.

8. Top: Add a handful of slaw, green onions, and sesame seeds.

9. Serve: Plate immediately while hot and saucy.

10. Store: Keep leftover meatballs separate from tortillas and toppings; refrigerate up to 3 days.

Notes

Use 80/20 beef for juicy meatballs that don’t dry out.

Do not overmix the meat or the texture gets tough.

If the glaze gets too thick, splash in a tablespoon of water to loosen.

Lightly oil your hands when shaping for smoother meatballs and less sticking.

Char the tortillas for 10 to 15 seconds per side to add smoky depth.

For extra heat, drizzle with sriracha or add thinly sliced jalapeños.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Tacos, Dinner, Fusion
Method: Stovetop
Cuisine: Korean-Mexican Fusion

Nutrition

Serving Size: 1 serving (2 tacos)
Calories: 560
Sugar: 14
Sodium: 980
Fat: 27
Saturated Fat: 9
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 48
Fiber: 3
Protein: 30
Cholesterol: 125