Description
Indulge in the delightful flavors of Slow Cooker Korean Meatballs. This dish features tender, juicy meatballs simmered in a rich, sweet, and spicy sauce that will tantalize your taste buds. Perfect for stress-free entertaining, these meatballs work wonderfully as appetizers for gatherings or served over rice for a hearty meal. With just the right balance of hoisin sauce, Gochujang, and blackberry preserves, they are sure to impress at any occasion. Enjoy the ease of slow cooking while you spend quality time with loved ones.
Ingredients
Scale
- 2 pounds lean ground beef
- 2 eggs
- 22 crushed saltine crackers (approx. 1 cup)
- 1/3 cup dry minced onion
- 1/3 cup milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 1/4 teaspoon pepper
- 1 cup seedless blackberry preserves
- 1/2 cup hoisin sauce
- 3 tablespoons Gochujang
- 1/4 cup red apple vinegar
- 2 tablespoons low sodium soy sauce
- 1.5 tablespoons cornstarch
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 450°F and line a baking sheet with foil.
- In a mixing bowl, whisk together the eggs and then combine all meatball ingredients until well mixed.
- Roll the mixture into meatballs and bake on the prepared baking sheet for about 8 minutes until lightly browned.
- While meatballs bake, whisk together all Korean sauce ingredients in another bowl.
- Layer some sauce in the bottom of the slow cooker, add baked meatballs, top with more sauce, and repeat until all ingredients are used.
- Cook on low for about 2 hours, stirring gently halfway through.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Baking & Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (approximately 150g)
- Calories: 320
- Sugar: 10g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg