Korean BBQ Meatball Tacos

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I first made these Korean BBQ Meatball Tacos on a whim when I wanted something bold, colorful, and completely satisfying without spending hours in the kitchen. They were an instant hit. Sweet and savory Korean BBQ meatballs, crunchy slaw, soft tortillas, and those little finishing touches—green onions, sesame seeds, spicy gochujang drizzle—come together in a way that feels like fusion done right. One bite and I was hooked.

This recipe combines the comfort of meatballs with the vibrant kick of Korean flavors, all wrapped in a warm taco shell. It’s fun to make, easier than it looks, and ridiculously rewarding. Whether you’re planning a taco night or looking for something new to add to your weeknight dinner lineup, these tacos hit that perfect balance between indulgent and fresh.

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Why You’ll Love These Korean BBQ Meatball Tacos

These tacos are full of bold flavor, thanks to juicy meatballs glazed in a sticky Korean BBQ sauce. Paired with a fresh cabbage slaw and a drizzle of spicy mayo, they offer contrast and crunch in every bite. They’re easy to make, customizable, and perfect for gatherings, meal prep, or even a quick lunch. If you love recipes that feel special but don’t demand a whole day in the kitchen, this one’s for you.

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What Kind of Meat Should I Use for Korean BBQ Meatball Tacos?

I’ve found that using ground beef or a blend of beef and pork gives the best texture and flavor for these meatballs. The beef brings rich, hearty depth while the pork adds juiciness. However, if you’re leaning toward something lighter, ground turkey or chicken also works great. Just be sure to add a little extra moisture—like a touch of sesame oil or finely grated onion—so they don’t dry out.

The key is to pick a protein that can absorb the Korean BBQ glaze and still hold its shape inside the taco. A fattier mix (like 80/20 beef) tends to yield the juiciest results.

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Options for Substitutions

These tacos are surprisingly flexible, so if you need to make some swaps, here’s how:

• Meat substitute: Use plant-based ground meat for a vegetarian option. Many hold up well in meatball form.
• BBQ Sauce: No Korean BBQ sauce? A mixture of hoisin, soy sauce, garlic, honey, and sesame oil makes a decent substitute.
• Tortillas: Swap flour tortillas with corn tortillas, lettuce wraps, or even steamed bao buns.
• Slaw: Don’t have cabbage? Use shredded iceberg, kale, or a pre-made coleslaw mix.
• Spicy drizzle: Gochujang mayo is my go-to, but sriracha mayo, chipotle sauce, or plain yogurt with a touch of chili sauce work in a pinch.

These substitutions allow you to adapt the tacos to what you have on hand without losing the core of the dish.

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Ingredients for These Korean BBQ Meatball Tacos

• Ground beef or pork (or a mix): The hearty base for the meatballs, holding the flavor and staying juicy.
• Breadcrumbs: Helps bind the meatballs and gives them a tender texture.
• Egg: Essential for structure and binding everything together.
• Garlic & Ginger (fresh or paste): The foundation of flavor, adding warmth and a sharp, aromatic depth.
• Soy sauce: Brings in that essential umami saltiness.
• Sesame oil: Adds a toasty richness that makes the meatballs distinctly Korean in flavor.
• Korean BBQ sauce: Sticky, sweet, slightly smoky—it caramelizes perfectly on the meatballs.
• Mini flour tortillas: Soft and flexible, perfect for folding around the flavorful filling.
• Shredded cabbage & carrots: Adds the necessary crunch and freshness to balance out the richness.
• Green onions: Sharp and fresh, they brighten every bite.
• Sesame seeds: A toasty, nutty touch for visual and textural contrast.
• Gochujang mayo or spicy mayo drizzle: Creamy heat that pulls the whole taco together.

Each of these ingredients plays a specific role—either building the deep, bold meatball flavor or offering contrast and crunch to keep the tacos exciting from bite to bite.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine ground beef or pork, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and sesame oil. Mix until everything is just combined—avoid over-mixing to keep the meatballs tender.

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Step 2: Form and Cook the Meatballs

Using your hands or a scoop, form small meatballs (about 1–1½ inches wide). Heat a skillet over medium heat with a little oil and cook the meatballs in batches until browned on all sides and fully cooked through, about 8–10 minutes.

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Step 3: Glaze with Korean BBQ Sauce

Once the meatballs are fully cooked, reduce the heat and add Korean BBQ sauce directly to the pan. Toss to coat, allowing the sauce to bubble and caramelize slightly on the meatballs.

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Step 4: Prepare the Slaw

In a separate bowl, mix shredded cabbage and carrots. You can leave it plain or toss it with a splash of rice vinegar, sesame oil, and a pinch of salt for extra flavor.

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Step 5: Warm the Tortillas

Lightly toast or warm flour tortillas in a dry pan or microwave until soft and pliable.

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Step 6: Assemble the Tacos

Place a layer of slaw on each tortilla, top with 2–3 glazed meatballs, and finish with green onions, sesame seeds, and a drizzle of gochujang mayo or your favorite spicy sauce.

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Step 7: Serve and Enjoy

Plate the tacos immediately while the meatballs are still warm, and enjoy the perfect balance of savory, sweet, spicy, and crunchy.

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How Long to Cook the Korean BBQ Meatball Tacos

From start to finish, these tacos come together in about 35–40 minutes.

• Prep Time: 15 minutes to mix, chop, and prep ingredients.
• Cook Time: 10–12 minutes to cook the meatballs and caramelize them with sauce.
• Assembly Time: Another 5–10 minutes to warm tortillas and build your tacos.

You can save even more time by prepping the slaw and sauce while the meatballs are cooking. It’s a great option for busy weeknights that doesn’t feel rushed or bland.

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Tips for Perfect Korean BBQ Meatball Tacos

• Don’t overwork the meatball mix – gentle mixing gives you tender, juicy meatballs instead of tough ones.
• Use a cookie scoop for even meatballs so they cook at the same rate.
• Let the sauce thicken in the pan with the meatballs for a glossy, sticky coating that clings beautifully.
• Toast your tortillas slightly for added flavor and structure—don’t skip this step!
• Balance the heat – gochujang mayo adds a kick, but you can adjust the amount based on your spice tolerance.
• Add a splash of rice vinegar to the slaw to cut through the richness of the meatballs.
• Garnish last – sesame seeds and green onions should go on just before serving for the best crunch and pop.

These little details take the tacos from “good” to “I need a second plate.”

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Watch Out for These Mistakes While Cooking

• Using lean meat only: If you choose very lean meat like 99% ground turkey, your meatballs might turn out dry. A bit of fat helps with flavor and moisture.
• Overmixing the meat: This makes the meatballs dense. Mix just until everything holds together.
• Crowding the pan: Cook the meatballs in batches to get a good sear. Overcrowding steams them instead of browning.
• Skipping the glaze time: Tossing the BBQ sauce on at the end isn’t enough. Let it simmer a minute or two with the meatballs for better flavor.
• Serving on cold tortillas: Warm tortillas make a big difference in texture and taste.
• Forgetting acid in the slaw: A little vinegar or citrus brightens the whole taco—don’t miss it.

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What to Serve With Korean BBQ Meatball Tacos?

Cucumber Kimchi

A crunchy, cool side with a tangy bite that pairs beautifully with the rich meatballs.

Steamed Jasmine Rice

If you’re turning tacos into a taco bowl, this is your base. Also great on the side to catch any extra sauce.

Sesame Miso Salad

Crisp greens tossed in a sesame-miso dressing balance the bold taco flavors.

Pan-Fried Dumplings

A fun appetizer to serve before the tacos, especially if you’re hosting.

Sweet Potato Fries

The sweetness complements the Korean BBQ glaze, and they’re great for dipping in extra gochujang mayo.

Pickled Radishes

A punchy, crunchy topping or side that enhances the whole plate.

Ginger-Lime Sparkling Water or Cocktail

A refreshing drink to cut the richness and spice—plus, it looks great alongside these tacos.

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Storage Instructions

These Korean BBQ Meatball Tacos store surprisingly well when kept in separate components. Here’s how I recommend handling leftovers:

• Meatballs: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave, adding a splash of water or sauce to keep them moist.
• Slaw: Best eaten fresh, but it can hold up in the fridge for 1–2 days if lightly dressed (avoid heavy mayo or oil).
• Tortillas: Keep them sealed at room temperature for a day or two or refrigerate if you need longer.
• Sauce: Gochujang mayo or similar sauces last up to a week refrigerated in a sealed container.

If you plan to make ahead, you can even freeze the cooked meatballs without the sauce for up to 2 months. Just defrost and glaze fresh when you’re ready to eat.

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Estimated Nutrition (Per Taco)

Keep in mind these numbers can vary depending on portion sizes and substitutions, but here’s a solid estimate for one taco:

• Calories: ~280
• Protein: 14g
• Fat: 14g
• Saturated Fat: 4.5g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 6g
• Sodium: 560mg
• Cholesterol: 55mg

A satisfying balance for a meal that feels indulgent but won’t weigh you down.

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Frequently Asked Questions

What’s the best meat to use for these tacos?

I prefer a mix of ground beef and pork for the best flavor and texture, but ground chicken or turkey works well too—just make sure to add moisture.

Can I make the meatballs ahead of time?

Absolutely. You can prep and cook them up to 2 days in advance. Store in the fridge and reheat gently with a splash of water or extra BBQ sauce before assembling the tacos.

Is Korean BBQ sauce the same as gochujang?

No—gochujang is a spicy fermented chili paste. Korean BBQ sauce is usually sweeter and more complex. You can use both together, though—gochujang adds heat, while BBQ sauce gives it that sticky-sweet glaze.

Are these tacos spicy?

The tacos themselves aren’t too spicy unless you add a spicy sauce. You control the heat level by adjusting how much gochujang or spicy mayo you add.

Can I freeze the meatballs?

Yes! Once cooked and cooled, you can freeze the meatballs (without sauce) for up to 2 months. Reheat and glaze them fresh when you’re ready to eat.

How do I make this gluten-free?

Use gluten-free breadcrumbs in the meatballs, gluten-free soy sauce (like tamari), and serve on corn tortillas or lettuce wraps instead of flour tortillas.

What’s the best way to reheat leftovers?

Reheat meatballs in a skillet with a little water or sauce to keep them juicy. Warm tortillas separately in a dry pan or microwave before assembling.

Can I make these vegetarian?

Totally! Swap the meat for plant-based ground (like Beyond or Impossible), and use a vegan BBQ sauce and mayo substitute for the same great flavor.

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Conclusion

Korean BBQ Meatball Tacos are one of those recipes that hits every note—sweet, savory, spicy, crunchy, and comforting all in one bite. They’re wildly flavorful, totally customizable, and easy enough for a weeknight meal but fun enough to serve guests. Whether you’re new to Korean-inspired dishes or already a fan, these tacos will quickly earn a spot in your regular rotation. Go on, give them a try—you’re just a few meatballs away from dinner greatness.

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