If you’re craving a dish that’s bursting with bold flavors and loads of comforting warmth, you’re going to adore this Slow Cooker Korean Meatballs Recipe. It’s a beautiful harmony of hearty, juicy meatballs infused with a sweet, tangy, and spicy sauce that slowly melds together for hours until every bite feels like a cozy hug. This recipe brings together simple ingredients in a way that transforms ordinary ground beef into something downright unforgettable — perfect for a casual family dinner or impressing friends at your next gathering.
Ingredients You’ll Need
Let’s talk about the magic in the mix! The ingredients for this Slow Cooker Korean Meatballs Recipe are wonderfully straightforward but each one plays a crucial role. From the tender ground beef to the sticky blackberry preserves, every element contributes to a symphony of taste and texture that makes these meatballs stand out.
- 2 pounds lean ground beef: The foundation of our meatballs, providing juicy, hearty bites without too much fat.
- 2 eggs: They act as a natural binder to hold the meatballs together perfectly.
- 1 cup crushed saltine crackers: Adds gentle texture and helps keep the meatballs tender.
- 1/3 cup dry minced onion: Gives a subtle onion presence without adding moisture.
- 1/3 cup milk: Keeps the meatballs moist and tender as they cook.
- 1 tsp salt: Essential to bring all those flavors to life.
- 1 tsp garlic powder: Brings a savory depth that’s delightful in every bite.
- 1 tsp onion powder: Enhances the onion flavor with a smooth finish.
- 1 tsp ginger powder: Adds a warm, slightly spicy note typical of Korean dishes.
- 1/4 tsp pepper: For just a hint of heat and balance.
- 1 cup seedless blackberry preserves: This sweet and slightly tart component makes the sauce irresistibly rich.
- 1/2 cup hoisin sauce: Brings that deep, savory Asian flavor punch with subtle sweetness.
- 3 tablespoons Gochujang: The signature spicy Korean chili paste that gives these meatballs their addictive kick.
- 1/4 cup red apple vinegar: Adds a bright tang to balance out the sweetness.
- 2 tablespoons low sodium soy sauce: Enhances umami without overpowering the other flavors.
How to Make Slow Cooker Korean Meatballs Recipe
Step 1: Prepare the Baking Sheet and Oven
Start by preheating your oven to 450 degrees Fahrenheit and line a baking sheet with foil. This ensures easy cleanup and even cooking for our meatballs before they head to the slow cooker.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, whisk the eggs until smooth, then add in the ground beef, crushed saltines, dry minced onion, milk, and all the spices (salt, garlic powder, onion powder, ginger powder, and pepper). Mix everything until just combined—be careful not to overwork the mixture to keep the meatballs tender.
Step 3: Shape and Bake the Meatballs
Roll the mixture into about 60 evenly sized meatballs, roughly the size of a tablespoon each. Place them on your foil-lined baking sheet and bake for about 8 minutes, or until they’re just lightly browned. This quick bake firms them up perfectly for the slow cooker.
Step 4: Whisk Together the Sauce
While the meatballs are baking, whisk together the seedless blackberry preserves, hoisin sauce, Gochujang, red apple vinegar, and low sodium soy sauce in a bowl until smooth and fully combined. This sauce is the heart of what makes this Slow Cooker Korean Meatballs Recipe so unforgettable.
Step 5: Layer Meatballs and Sauce in the Slow Cooker
Once baked, place half of the meatballs in the bottom of your slow cooker, then spread half of the sauce over them. Repeat with the remaining meatballs and sauce, ensuring everything is nicely layered for even flavor distribution.
Step 6: Slow Cook for Rich Flavor
Cover and cook your meatballs on low heat for approximately 2 hours. To keep the sauce perfectly thick and to prevent sticking, give everything a gentle stir after the first hour. The slow cooking melds all those incredible flavors together and tenderizes the meatballs to juicy perfection.
How to Serve Slow Cooker Korean Meatballs Recipe
Garnishes
Adding toppings like thinly sliced green onions, toasted sesame seeds, or even fresh cilantro instantly elevates the dish. These garnishes add a pop of color, freshness, and tiny bursts of flavor that complement the hearty meatballs wonderfully.
Side Dishes
This Slow Cooker Korean Meatballs Recipe pairs beautifully with steamed jasmine rice or fluffy cauliflower rice for a low-carb option. For extra veggies, try a crisp Asian slaw or sautéed bok choy for contrast in texture and brightness.
Creative Ways to Present
Feeling adventurous? Serve these meatballs on mini slider buns with a bit of crunchy cabbage slaw, or stack them atop noodles for a comforting bowl meal. They also make fantastic party appetizers, placed on skewers with a drizzle of extra sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Have some meatballs left over? Store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
This recipe freezes beautifully! Place cooled meatballs and sauce in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm your leftovers gently in a skillet over medium heat or in the microwave, stirring occasionally to keep the sauce silky and the meatballs juicy.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Swap out the crushed saltine crackers for gluten-free breadcrumbs or crushed gluten-free crackers, and be sure your soy sauce is tamari or another gluten-free variety.
Is it necessary to bake the meatballs before slow cooking?
Baking helps the meatballs hold their shape and develop a nice crust, but for convenience, you can brown them in a skillet or even place them raw in the slow cooker—they may be softer but will still taste fantastic.
Can I use ground chicken or turkey instead of beef?
Definitely! Ground chicken or turkey will work well, just keep an eye on moisture levels and cooking time as they tend to cook faster and can dry out more easily.
How spicy is the Slow Cooker Korean Meatballs Recipe?
The Gochujang adds a mild to moderate heat, balanced by the sweetness from the blackberry preserves, so it’s pleasantly spicy but not overwhelming. You can adjust the gochujang amount to suit your heat preference.
What can I substitute for blackberry preserves?
If you don’t have blackberry preserves, apricot or raspberry preserves make excellent alternatives and will keep the sweet and tangy notes that make the sauce special.
Final Thoughts
There’s something truly joyful about making and sharing this Slow Cooker Korean Meatballs Recipe. With its lovely balance of flavors and effortless slow-cooked tenderness, it’s sure to become a favorite in your home too. So gather your ingredients, start mixing, and get ready to savor every delicious bite of these comforting Korean meatballs!
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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 (about 20 servings)
- Category: Main Dish
- Method: Baking and Slow Cooking
- Cuisine: Korean-American fusion
Description
These Slow Cooker Korean Meatballs combine tender, flavorful beef meatballs with a rich, tangy, and slightly spicy Korean-inspired sauce. Perfectly baked first to get a light browning, then slow-cooked to absorb the flavorful sauce, this recipe makes a delicious, easy-to-prepare meal ideal for gatherings or a comforting weeknight dinner.
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 Oven: Preheat your oven to 450°F and line a baking sheet with foil to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a mixing bowl, whisk the eggs thoroughly, then add in the ground beef, crushed saltine crackers, dry minced onion, milk, salt, garlic powder, onion powder, ginger powder, and pepper. Mix everything well until fully combined.
- Form and Bake Meatballs: Roll the meat mixture into approximately 60 meatballs, and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for about 8 minutes or until they are lightly browned on the outside.
- Prepare Sauce: While the meatballs bake, combine the seedless blackberry preserves, hoisin sauce, Gochujang, red apple vinegar, and low sodium soy sauce in a separate bowl. Whisk until smooth and well integrated.
- Layer in Slow Cooker: Place half of the baked meatballs into the slow cooker, then pour over half of the prepared sauce. Repeat with the remaining meatballs and sauce, layering evenly.
- Slow Cook: Cover the slow cooker and cook on low heat for about 2 hours. After one hour, gently stir to ensure the meatballs are evenly coated with the sauce and continue cooking.
Notes
- For best texture, do not overmix the meatball mixture to keep them tender.
- You can prepare meatballs up to baking step ahead of time and refrigerate before baking and slow cooking.
- Adjust the amount of Gochujang to control the spice level according to your preference.
- Serve these meatballs over steamed rice, noodles, or alongside steamed vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
