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0 from 6 votes

Slow Cooker Spicy Korean Meatballs

Elevate your meatball game with these Slow Cooker Spicy Korean Meatballs!  Made with garlic, ginger, spicy gochujang, and other tantalizing Asian ingredients, these saucy, sweet & spicy meatballs are exploding with flavor.  They're the perfect bite-size appetizer for parties and make an easy main course with rice and veggies!  

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 29 meatballs
Course: Main Course , Appetizer
Cuisine: Korean

Ingredients

  • 28 oz. bag of frozen meatballs turkey or beef, not Italian
Korean Sauce
  • 3 garlic cloves minced
  • 1/2 cup honey
  • 1 tbsp ginger paste OR 1-inch of ginger, grated
  • 1/2 cup chicken or beef broth
  • 1/4 cup low sodium soy sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp corn starch
  • 2 tbsp toasted sesame oil
  • 1/4 cup Gochujang
  • 1/4 tsp. white pepper
Garnishes
  • Sliced scallions
  • toasted sesame seeds

Instructions

    Cup of Yum
  1. Place frozen meatballs in slow cooker.
  2. Combine all of the ingredients for the "Korean Sauce" in a mixing bowl or liquid measuring cup. When it's fully combined, add the honey to the sauce. Stir, then pour the sauce over the meatballs in the slow cooker.
  3. Cook on low for 4-6 hours. If possible, stir them at the halfway point. Garnish with sliced scallions and toasted sesame seeds.
  4. For an appetizer, reduce heat to "warm" after they've cooked and keep a large spoon or toothpicks nearby. For an entrée, they're delicious served with rice and a veggie! Enjoy!

Notes

  •  
  • I have tested this recipe on both low and high.  For best results, I prefer them cooked on low.
  • My 28 oz. bag of meatballs contained 29 meatballs that were a little smaller than a golf ball.
  •  
  • I have tested this recipe on both low and high.  For best results, I prefer them cooked on low.
  • My 28 oz. bag of meatballs contained 29 meatballs that were a little smaller than a golf ball.