Slow Cooker Korean Meatballs

Name: Slow Cooker Korean Meatballs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 60 meatballs
Ingredients: 2 pounds lean ground beef; 2 eggs; 22 saltine crackers, crushed; 1/3 cup dry minced onion; 1/3 cup milk; 1 tsp EACH salt, garlic pwdr, onion pwder, ginger pwdr; 1/4 teaspoon pepper; 1 oz. jar seedless blackberry preserves; 1/2 cup hoisin sauce; 3 tablespoons Gochujang; 1/4 cup red wine vinegar; 2 tablespoon low sodium soy sauce; 1 1/2 tablespoons cornstarch; 1/2 tsp EACH ginger pwdr, garlic pwdr, onion pwdr; 1/4 teaspoon pepper

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Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
60 meatballs
Course
Appetizer
Cuisine
Asian

Slow Cooker Korean Meatballs

Victor Mills

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Tender juicy, sweet and spicy Slow Cooker Korean Meatballs simmered in the most tantalizing rich sweet heat sauce that everyone goes crazy for! Perfect stress-free, make-ahead appetizer for New Year's Eve or Game Day or these meatballs make a delicious, easy meal with rice and veggies!

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Ingredients

Servings

Meatballs

2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed (approx. 1 cup)
1/3 cup dry minced onion
1/3 cup milk
1 tsp EACH salt, garlic pwdr, onion pwder, ginger pwdr
1/4 teaspoon pepper

Sweet and Spicy Korean Sauce

1 oz. jar seedless blackberry preserves (1 cup)
1/2 cup hoisin sauce
3 tablespoons Gochujang
1/4 cup red wine vinegar
2 tablespoon low sodium soy sauce
1 1/2 tablespoons cornstarch
1/2 tsp EACH ginger pwdr, garlic pwdr, onion pwdr
1/4 teaspoon pepper

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Instructions

Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.
Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.
Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.

Notes

*Makes approximately 60 meatballs using 1" cookie scoop or heaping 1 tablespoon.
**Both Hoisin Sauce and Gochujang can be found in the Asian section of any grocery store. I recommend googling, "Annie Chun's Go·Chu·Jang" so you can easily spot it. If you can't find it, you can order it on Amazon.