Slow Cooker Korean Meatballs

Tender juicy, sweet and spicy Slow Cooker Korean Meatballs simmered in a rich sauce create the perfect dish for any gathering. These meatballs are not only an excellent make-ahead appetizer for occasions like New Year’s Eve or Game Day but also serve as a quick and easy meal option with rice and veggies. The blend of flavors and textures makes them a crowd-pleaser that everyone will love!

Why You’ll Love This Recipe

• Effortless Preparation: Simply mix the ingredients, shape the meatballs, and let your slow cooker do the work.
• Deliciously Flavorful: The combination of spices and sauces ensures every bite is packed with flavor.
• Versatile Serving Options: Serve these meatballs as appetizers or pair them with rice for a full meal.
• Perfect for Meal Prep: Make a large batch in advance and enjoy them throughout the week.
• Crowd-Pleasing Dish: Ideal for parties, game days, or family dinners; everyone will be asking for more!

Tools and Preparation

To whip up these tasty Slow Cooker Korean Meatballs, you’ll need some essential kitchen tools to streamline your cooking process.

Essential Tools and Equipment

• Slow cooker
• Mixing bowl
• Baking sheet
• Whisk

Importance of Each Tool

• Slow cooker: This is key for achieving tender meatballs that absorb all the delicious sauce flavors during cooking.
• Mixing bowl: A spacious bowl allows you to combine all ingredients thoroughly without mess.
• Baking sheet: Pre-baking the meatballs ensures they hold their shape before slow cooking.
• Whisk: Perfect for mixing sauces smoothly without lumps.

Ingredients

For the 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 powder, onion powder, ginger powder
• 1/4 teaspoon pepper

For the Sauce

• 1 10 oz. jar seedless blackberry preserves (1 cup)
• 1/2 cup hoisin sauce
• 3 tablespoons Gochujang
• 1/4 cup red apple vinegar
• 2 tablespoons low sodium soy sauce

For Thickening

• 1 1/2 tablespoons cornstarch
• 1/2 tsp EACH: ginger powder, garlic powder, onion powder
• 1/4 teaspoon pepper

How to Make Slow Cooker Korean Meatballs

Step 1: Preheat the Oven

Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil for easier cleanup.

Step 2: Prepare the Meatball Mixture

In a large mixing bowl, add the eggs and gently whisk them. Then add all remaining ingredients for the meatballs:
1. Combine lean ground beef, crushed saltine crackers, dry minced onion, milk, seasonings (salt, garlic powder, onion powder, ginger powder), and pepper.
2. Mix until well combined.
3. Roll the mixture into your desired meatball size.

Step 3: Bake the Meatballs

Place the rolled meatballs onto your prepared baking sheet. Bake them in the preheated oven for about 8 minutes or until they are lightly browned.

Step 4: Prepare the Sauce

While the meatballs are baking, combine all sauce ingredients in a medium bowl:
– Add seedless blackberry preserves, hoisin sauce, Gochujang, red apple vinegar, and low sodium soy sauce.
– Whisk together until fully combined.

Step 5: Combine Everything in the Slow Cooker

Once baked:
1. Line the bottom of your slow cooker with a thin layer of Korean sauce.
2. Add a layer of baked meatballs on top.
3. Drizzle some more sauce over this layer before adding another layer of meatballs followed by remaining sauce.

Step 6: Slow Cook

Cover your slow cooker and set it to low heat. Cook for about 2 hours:
– Stir gently after one hour to ensure even coating with sauce.
– Taste before serving; add more Gochujang if you want extra sweet heat.

Keep warm until ready to serve! Enjoy your flavorful Slow Cooker Korean Meatballs!

How to Serve Slow Cooker Korean Meatballs

Slow Cooker Korean Meatballs are versatile and make for a delightful addition to any meal. Whether you’re hosting a party, having a family dinner, or looking for a quick weeknight meal, these meatballs can be served in various ways to please everyone.

As an Appetizer

• Serve them warm with toothpicks for easy snacking.
• Pair with a side of extra Korean sauce for dipping.

Over Rice

• Place the meatballs over steamed rice for a hearty meal.
• Drizzle with additional sauce and sprinkle with sesame seeds for added flavor.

In Lettuce Wraps

• Use large lettuce leaves to create fresh wraps.
• Add sliced vegetables like cucumbers or carrots for crunch.

With Noodles

• Toss the meatballs with cooked noodles for a comforting dish.
• Incorporate some stir-fried veggies and sesame oil for more depth.

On Sliders

• Serve in small buns as sliders topped with coleslaw.
• A perfect finger food option for gatherings or game day!

How to Perfect Slow Cooker Korean Meatballs

Making the best Slow Cooker Korean Meatballs is easy with a few tips to enhance flavor and texture. Follow these suggestions to impress your guests and family alike.

• Use lean ground beef: Opting for lean beef helps keep the meatballs tender while reducing excess fat.
• Don’t skip the baking step: Baking before slow cooking gives the meatballs a nice crust, enhancing their flavor.
• Adjust the spice level: Taste your sauce before serving; add more Gochujang if you prefer extra heat.
• Let them rest: Allowing the meatballs to sit in the sauce after cooking helps absorb flavors better.
• Experiment with herbs: Adding fresh herbs like cilantro or green onions can elevate your dish’s freshness.

Best Side Dishes for Slow Cooker Korean Meatballs

Complement your Slow Cooker Korean Meatballs with some tasty side dishes. These options will balance flavors and make your meal even more enjoyable.

1. Steamed Broccoli: Lightly steamed broccoli adds color and nutrition without overpowering flavors.
2. Sesame Cucumber Salad: A refreshing salad featuring thinly sliced cucumbers dressed in sesame oil and vinegar provides a crunchy contrast.
3. Sticky Rice: This sweet and chewy rice pairs well with the spicy meatballs, soaking up all that delicious sauce.
4. Roasted Sweet Potatoes: Sweet potatoes add sweetness that balances out the savory flavors of the meatballs perfectly.
5. Kimchi Fried Rice: For an extra kick, serve kimchi fried rice, which enhances the overall Korean theme of your meal.
6. Coleslaw: A tangy coleslaw brings crunch and freshness, perfect alongside rich meatballs.

Common Mistakes to Avoid

When making Slow Cooker Korean Meatballs, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.

• Using too much filler: Adding excessive crackers or breadcrumbs can make your meatballs dense. Stick to the recommended amount for a tender texture.
• Not browning the meatballs: Skipping the baking step can lead to less flavor. Always bake meatballs first for a delicious crust before slow cooking.
• Ignoring seasoning levels: Under-seasoning can result in bland meatballs. Taste the mixture before cooking and adjust spices as needed.
• Overcrowding the slow cooker: Packing too many meatballs in one layer can cook them unevenly. Layer them with sauce for even cooking and great flavor.
• Skipping the sauce layering: Failing to layer sauce with meatballs can lead to dry bites. Always drizzle sauce between layers for maximum flavor infusion.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow meatballs to cool before refrigerating to maintain freshness.

Freezing Slow Cooker Korean Meatballs

• Freeze in a freezer-safe container for up to 3 months.
• Separate layers with parchment paper if stacking.

Reheating Slow Cooker Korean Meatballs

• Oven: Preheat to 350°F, place in a baking dish covered with foil, and heat for 15–20 minutes until warmed through.
• Microwave: Heat in intervals of 1 minute, checking regularly until hot.
• Stovetop: Warm gently in a skillet over medium heat, adding a splash of water or sauce if needed to prevent sticking.

Frequently Asked Questions

Here are some common questions about making Slow Cooker Korean Meatballs.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great alternative that will still provide tasty results while being leaner.

How spicy are Slow Cooker Korean Meatballs?

The spice level depends on the amount of Gochujang you use. Start with less and adjust according to your taste preference.

What can I serve with Slow Cooker Korean Meatballs?

These meatballs pair well with rice, steamed vegetables, or even as appetizers at parties.

How long do I cook Slow Cooker Korean Meatballs?

Cook them on low for about 2 hours for juicy and flavorful meatballs.

Final Thoughts

Slow Cooker Korean Meatballs are not only delicious but also incredibly versatile! Perfect as an appetizer or main dish, they offer room for customization—add more heat or experiment with different sauces. Enjoy this easy recipe at your next gathering!

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Slow Cooker Korean Meatballs

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• Author: Olivia
• Total Time: 2 hours 15 minutes
• Yield: Serves approximately 8 (32 meatballs) 1x

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Description

Indulge in the irresistible flavors of Slow Cooker Korean Meatballs, a dish that combines sweet and spicy elements for a truly delightful experience. These tender beef meatballs simmer in a rich, homemade sauce that infuses every bite with flavor. Perfect for gatherings, game days, or as a quick weeknight dinner, they can be served as appetizers or over rice for a complete meal. Effortlessly prepare them ahead of time and let your slow cooker transform simple ingredients into a mouthwatering dish that will leave everyone craving more.

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Ingredients

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• 2 pounds lean ground beef
• 2 eggs
• 1 cup crushed saltine crackers
• 1/3 cup dry minced onion
• 1/3 cup milk
• 10 oz jar seedless blackberry preserves
• 1/2 cup hoisin sauce
• 3 tablespoons Gochujang
• 1/4 cup red apple vinegar
• 2 tablespoons low sodium soy sauce

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Instructions

1. Preheat your oven to 450°F and line a baking sheet with foil.
2. In a mixing bowl, whisk the eggs and combine with ground beef, crushed crackers, dry minced onion, milk, and seasonings. Mix thoroughly.
3. Roll the mixture into meatballs and bake for about 8 minutes until lightly browned.
4. Prepare the sauce by whisking together blackberry preserves, hoisin sauce, Gochujang, red apple vinegar, and soy sauce in another bowl.
5. Layer some sauce in the slow cooker, followed by baked meatballs and more sauce. Repeat until all ingredients are used.
6. Cook on low for about 2 hours, stirring gently halfway through.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Appetizer/Main
• Method: Baking/Slow Cooking
• Cuisine: Korean

Nutrition

• Serving Size: 4 meatballs (about 150g)
• Calories: 330
• Sugar: 14g
• Sodium: 690mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 80mg