Print

Slow Cooker Korean Meatballs

Slow Cooker Korean Meatballs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Slow Cooker Korean Meatballs, a perfect blend of tender, juicy beef enveloped in a sweet and spicy sauce. These meatballs are ideal for any occasion, whether as a stress-free appetizer for gatherings or served over rice for a satisfying meal. The combination of blackberry preserves and Gochujang delivers an irresistible taste that will have your guests coming back for seconds. Easy to prepare and make ahead, these crowd-pleasing meatballs promise to be a hit at your next event.

Ingredients

Scale
  • 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
  • Low sodium soy sauce
  • 1 1/2 tablespoons cornstarch
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 teaspoon pepper

Instructions

  1. Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
  2. In a large bowl, whisk eggs, then mix in ground beef, crushed crackers, minced onion, milk, salt, garlic powder, onion powder, ginger powder, and pepper until combined.
  3. Roll the mixture into meatballs and place on the prepared baking sheet. Bake for about 8 minutes or until lightly browned.
  4. In another bowl, whisk together blackberry preserves, hoisin sauce, Gochujang, vinegar, soy sauce, cornstarch, ginger powder, garlic powder, onion powder, and pepper until smooth.
  5. Layer the bottom of your slow cooker with some sauce; add baked meatballs and drizzle with more sauce. Repeat layers until all ingredients are used.
  6. Cover and cook on low for about 2 hours; stir gently halfway through.

Nutrition

Find it online: https://trandtaste.com/slow-cooker-korean-meatballs/

save me