Description
Flavorful meatballs made with garlic, ginger, and Korean BBQ sauce, served in tortillas with crunchy slaw and spicy mayo—an addictive fusion taco perfect for weeknight dinners or casual feasts.
Ingredients
450 g ground beef
⅓ cup breadcrumbs
1 large egg
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
½ cup Korean BBQ sauce
8 small flour tortillas
1 cup shredded cabbage
½ cup shredded carrots
2 tablespoons sliced green onions
1 tablespoon sesame seeds
¼ cup gochujang mayo or spicy mayo
Instructions
- In a bowl, gently mix beef, breadcrumbs, egg, garlic, ginger, soy sauce, and sesame oil until just combined.
- Shape into 1–1½-inch meatballs.
- Heat oil in a skillet over medium heat. Cook meatballs in batches, turning to brown all sides, about 8–10 minutes total.
- Reduce heat, pour in Korean BBQ sauce and toss meatballs to coat. Simmer 1–2 minutes until glossy and thickened.
- In a separate bowl, toss cabbage and carrots; optionally add rice vinegar and a pinch of salt.
- Warm tortillas until soft and pliable.
- Assemble tacos: layer slaw, add 2–3 meatballs, then garnish with green onions, sesame seeds, and a drizzle of spicy mayo.
- Serve immediately.
Notes
- Use ground pork or chicken for a lighter variation.
- Customize heat by adjusting gochujang in sauce or mayo.
- Add radish, pickled onions, or kimchi slaw for extra flavor.
- To make gluten-free, substitute gluten-free soy sauce, breadcrumbs, BBQ sauce, and tortillas.
- Form the meatballs gently to avoid overworking the mix for tender texture.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 8g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
