Kimchi Meatball Wrap

Kimchi Meatballs Wrap (with Grilled Paprika Cream Cheese and Yogurt Garlic sauce)

Sunny days means sparkling your inner creative drive. For me, this meant creating something colorful that is first palatable to the eyes and then the mouth and the inner soul. I wanted to marry umami, sweet, sour,  salty, savory and spicy to create flavor explosions. I’m all about that flavor explosives in the mouth where things you wouldn’t expect to go together, go together but like a million times better than you thought it would. 

Sweet & Savory

Grilled paprika is a method of releasing the aroma of paprika either on the oven grill, directly on the stove, or microwaved. The flavors it releases are absolutely out of this world! You can then add them to any dishes as either part of an ingredient or an ingredient used on its own. If you are in love with muhammara, then it is the grilled paprikas to thank for. Heavenly. My savory and sweet flavors were a check here.

Umami & Spicy

I made the kimchi meatballs as a trial with just chopped kimchi and a bit of kimchi juice. It was delicious. But it could have definitely had a bit more flavor to it. What was missing? Of course it was kimchi powder! Now, I can hear some of you going ‘literally kimchi in every form and shape? Come on!’. But I kid you not, kimchi powder is a game changer. Get it? Game (meat) changer. Kimchi powder is in painlessly simple terms exactly what it sounds like. A pinch of this added to your food is definitely going to add a kick and a punch all at once. So my kimchi meatballs were a major umami and spicy success.

Sour & Salty

A few months back, we had falafel night with a group of friends and I used kimchi (of course) as part of the toppings. On the table were different types of toppings you can imagine but there was also garlic yogurt. Adding that to my kimchi falafel really started producing extra dopamine in my brain. Two fermented foods married together, hell yes! So I thought I’d add an extra layer of sourness to my wrap by adding garlic yogurt and a bit of lime and before I knew it, I got my sourness and saltiness on point.

When put together, the only thing I could describe here was my facial expression. The face of awe and surprise. A moment of silence and saying thanks to the hands that made these not only beautiful to the eyes wraps, but also very pleasing to the palate. I had to call my husband who was at work to hurry and come try it before I would eat it all. Unfortunately he missed it big time and I am proud to say that I was one lucky girl who devoured all 3 wraps in 2 minutes. Now, shall we get to cooking? Roll up your sleeves and let’s get cookin’.

Kimchi meatballs:

  • 200g ground beef
  • 1 cup finely chopped Choi Kimchi
  • 1 tsp Choi Kimchi powder [See Note 2]
  • 1 tbsp flour
  • 1 tsp pepper

Grilled paprika sauce:

  • 2 paprikas (grilled and skin peeled)
  • 3 tbsp cream cheese
  • ½ tbsp minced garlic
  • Salt and pepper to taste

Yogurt garlic sauce:

  • 2 tbsp Greek yogurt
  • ½ tsp minced garlic
  • ½ lemon (squeezed)
  • Lemon zest 

Other ingredients:

  • Vegetable Oil (for frying meatballs)
  • Tortilla wraps (of your choice)
  • Watercress 
  • Alfalfa sprouts (or other sprouts of your choice)
  • Cucumber (sliced)
  • Coriander leaves


  1. To make the kimchi meatballs: Mix ground beef, chopped kimchi, kimchi powder, flour and pepper. Roll them into balls and set aside. [See Note 1]
  2. To make the grilled paprika sauce: Grill the paprika in the oven or on the stove top until soft. If you want to know how to grill paprikas, here is a good source to check out different methods. let it cool and remove the burnt skin and seeds. In a mixer, mix the paprika with cream cheese and garlic. Add salt and pepper as needed.
  3. To make the garlic yogurt sauce: Mix garlic, yogurt, lemon juice and lemon zest. Set aside
  4. In a nonstick pan, heat the oil on high heat. To check that the oil is hot, drizzle a few drops of water to the oil and once it sizzles it is hot enough to cook the meat. Cook the meatballs until fully cooked on all sides (about 5 – 8 minutes).
  5. On your tortilla wrap, spread the paprika sauce, place the meatballs, cucumber, watercress (or any other green veggies you are using). Then drizzle some garlic yogurt sauce. Serve immediately.


  1. The texture should be able to hold once you roll them into balls. If that doesn’t happen, add a bit more flour. 
  2. This is a product that is coming soon within our production. If you want to try it out, please leave your enthusiasm in the comment below to reserve your spot for the first batch of kimchi powder once it launches.

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