If you’re craving a dish that’s bursting with bold flavors and melts in your mouth, this Slow Cooker Korean Meatballs Recipe is about to become your new obsession. Juicy, tender meatballs simmered in a wonderfully tangy, spicy sauce infused with blackberry preserves and gochujang deliver an irresistible sweet and savory punch. Perfect for gatherings or a cozy night in, these meatballs combine simple ingredients with Korean-inspired flair to create a dish that’s both comforting and exciting.
Ingredients You’ll Need
The charm of this Slow Cooker Korean Meatballs Recipe lies not just in the cooking method but in the simplicity and balance of the ingredients. Each one plays a key role, whether it’s the tender ground beef, aromatic spices, or that magical sauce blending sweet, spicy, and tangy notes into every bite.
- 2 pounds lean ground beef: Provides the hearty, juicy base with just enough fat to keep the meatballs moist.
- 2 eggs: Act as a natural binder, holding everything together perfectly without overpowering.
- 1 cup crushed saltine crackers: The secret to tender meatballs by adding lightness and absorbency.
- 1/3 cup dry minced onion: Delivers gentle, savory flavor thoughtfully distributed throughout.
- 1/3 cup milk: Keeps the mixture soft and juicy for the ultimate melt-in-your-mouth texture.
- 1 tsp salt: Essential for enhancing all the natural flavors in the meat and the sauce.
- 1 tsp garlic powder: Adds aromatic depth without overpowering the dish.
- 1 tsp onion powder: Amplifies the savoriness subtly and smoothly.
- 1 tsp ginger powder: Introduces a warm, slightly spicy kick reminiscent of authentic Korean flavors.
- 1/4 tsp pepper: Offers just a hint of heat to complement the sweet sauce.
- 1 cup seedless blackberry preserves: A surprising sweet base that beautifully balances the fiery elements.
- 1/2 cup hoisin sauce: Provides a rich, tangy depth that is essential in Korean cuisine.
- 3 tablespoons Gochujang: That smoky, spicy chili paste that gives this recipe its signature kick.
- 1/4 cup red apple vinegar: Adds lively acidity, cutting through the richness for balance.
- 2 tablespoons low sodium soy sauce: Brings savory umami and saltiness without overwhelming the other flavors.
How to Make Slow Cooker Korean Meatballs Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 450°F and lining a baking sheet with foil. This setup helps the meatballs bake evenly and makes cleanup a breeze, setting the stage perfectly for a beautiful golden-brown finish on your meatballs before slow cooking.
Step 2: Mix Your Meatball Ingredients
Grab a large bowl and whisk the eggs first, creating a smooth base to incorporate into the meat. Add the ground beef, crushed saltines, minced onion, milk, and all the seasonings: salt, garlic powder, onion powder, ginger powder, and pepper. Mix thoroughly but gently to keep the meatballs tender and juicy.
Step 3: Shape and Bake the Meatballs
Roll the mixture into about 60 small meatballs. Placing them evenly on your prepared baking sheet prevents sticking and encourages an even bake. After 8 minutes, you’ll see they’re lightly browned and ready to soak up the incredible sauce.
Step 4: Whisk Together the Sauce
While the meatballs are baking, blend the sauce ingredients: blackberry preserves, hoisin sauce, gochujang, red apple vinegar, and soy sauce. Whisk until smooth to create a silky, complex sauce that hits every note from sweet to spicy to tangy.
Step 5: Layer Meatballs and Sauce in the Slow Cooker
Place half of the baked meatballs into your slow cooker, then ladle half of the sauce over them. Repeat with the remaining meatballs and sauce, ensuring maximum coverage. This layering allows the flavors to penetrate in every delicious morsel.
Step 6: Slow Cook to Perfection
Cover the slow cooker and set it on low for 2 hours. Approximately halfway through, gently stir to keep those tender meatballs coated evenly. The slow cooking melds the flavors and develops that luscious sauce texture you’ll rave about.
How to Serve Slow Cooker Korean Meatballs Recipe
Garnishes
Fresh garnishes can elevate this dish instantly. A sprinkle of toasted sesame seeds adds a pleasant nutty crunch, while chopped green onions bring vibrant color and a mild bite. If you love a little zing, a handful of freshly chopped cilantro or a drizzle of sriracha creates exciting contrast.
Side Dishes
This dish pairs beautifully with a variety of sides – think fluffy steamed jasmine rice to soak up the sauce or lightly sautéed vegetables like bok choy or snap peas for a fresh crunch. For a fun twist, serve with steamed or pan-fried dumplings or sticky rice cakes to keep that authentic Korean vibe going strong.
Creative Ways to Present
Looking to impress your guests? Stack these meatballs on skewers for an irresistible party appetizer, or serve them over a bed of buttered noodles for a comforting family meal. You can even spoon them over roasted sweet potatoes to balance the spice with natural sweetness.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Meatballs keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, making reheats just as delightful as the freshly made version.
Freezing
If you want to keep these for the long haul, freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months. Be sure to cool them completely before freezing and leave some room for sauce expansion.
Reheating
When you’re ready for more, gently reheat in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave, but be careful to heat in short bursts to avoid drying out the meatballs.
FAQs
Can I make these meatballs without a slow cooker?
Absolutely! You can bake the meatballs entirely in the oven and then toss them in the sauce on the stovetop. The slow cooker simply deepens the flavor and tenderizes the meat more over time.
Is there a substitute for gochujang?
If you can’t find gochujang, try mixing a bit of miso paste with chili garlic sauce or sriracha to mimic the sweet-spicy balance it provides. It won’t be exactly the same but still delicious.
Can I use ground pork or turkey instead of beef?
Yes, either ground pork or turkey can be used. Pork will add extra fat and flavor, while turkey offers a leaner option; however, cooking times and moisture levels might vary slightly.
How spicy is this Slow Cooker Korean Meatballs Recipe?
The spice level is moderate, mainly from gochujang, which has a gentle heat balanced by the blackberry preserves’ sweetness. You can always adjust the amount of gochujang to fit your preferred spice tolerance.
Can I prepare the meatballs in advance?
Definitely! You can mix and shape the meatballs then refrigerate for a few hours or overnight before baking and slow cooking. It makes meal prep simple and efficient.
Final Thoughts
I’m genuinely excited for you to try this Slow Cooker Korean Meatballs Recipe because it brings incredible Korean flavors into your kitchen effortlessly. Whether you’re serving it at a party or enjoying a relaxing dinner, each bite delivers comfort and excitement at once. Once you taste that rich, spicy sauce coating juicy meatballs, you’ll wonder how you ever lived without it!
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Slow Cooker Korean Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 8 minutes
- Total Time: 2 hours 28 minutes
- Yield: Approximately 60 meatballs, serves 20
- Category: Appetizer
- Method: Slow Cooking and Baking
- Cuisine: Korean-American Fusion
Description
These Slow Cooker Korean Meatballs offer a flavorful twist on classic meatballs, combining tender ground beef with an aromatic blend of spices, baked to perfection, then simmered slowly in a vibrant Korean-inspired sauce made with blackberry preserves, hoisin, and gochujang. Perfect for a party appetizer or comforting meal, they are easy to prepare with a two-step cooking process involving baking and slow cooking for rich flavor development.
Ingredients
Meatballs
- 2 pounds lean ground beef
- 2 eggs
- 1 cup crushed saltine crackers
- 1/3 cup dry minced onion
- 1/3 cup milk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger powder
- 1/4 tsp pepper
Sauce
- 1 cup seedless blackberry preserves
- 1/2 cup hoisin sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 1/4 cup red apple vinegar
- 2 tablespoons low sodium soy sauce
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with foil to prepare for baking the meatballs.
- Prepare the Meatball Mixture: In a large mixing bowl, whisk the eggs until smooth. Add the ground beef, crushed saltine crackers, dry minced onion, milk, salt, garlic powder, onion powder, ginger powder, and pepper. Mix everything thoroughly until well combined.
- Shape and Bake Meatballs: Roll the meat mixture into approximately 60 small meatballs of your desired size. Place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for about 8 minutes or until the meatballs are lightly browned but not fully cooked through.
- Make the Sauce: While the meatballs bake, combine the seedless blackberry preserves, hoisin sauce, gochujang, red apple vinegar, and low sodium soy sauce in a bowl. Whisk together vigorously until the sauce is smooth and homogenous.
- Layer Meatballs and Sauce in Slow Cooker: Transfer half of the baked meatballs into the slow cooker. Pour half of the sauce over the meatballs to coat them. Then add the remaining meatballs on top and pour the remaining sauce over the second layer.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for about 2 hours. After one hour, gently stir the meatballs to ensure they are evenly coated and cooking uniformly. Continue cooking until the meatballs are fully cooked and tender, absorbing the flavors of the sauce.
Notes
- Shaping smaller meatballs ensures even cooking and makes for excellent appetizers.
- Baking before slow cooking helps seal the meatballs and prevents them from falling apart in the slow cooker.
- Adjust the amount of gochujang if you prefer a milder or spicier sauce.
- The slow cooker maintains moisture and infuses the meatballs with deep flavor from the sauce.
- Serve with steamed rice, noodles, or as a party appetizer with toothpicks.
