Slow Cooker Spicy Korean Meatballs
Slow Cooker Spicy Korean Meatballs are made with garlic, ginger & a spicy gochujang sauce. These saucy, sweet & spicy meatballs are perfect bite-size appetizers and make an easy main course with rice and veggies!
Equipment
- 5-6 quart slow cooker
- Mixing bowl or liquid measuring cup
Ingredients
- 28 ounce bag of frozen meatballs turkey or beef, not Italian
Korean Sauce
- 3 garlic cloves minced
- 1 tablespoon ginger paste OR 1-inch of ginger, grated
- 1/2 cup chicken or beef broth
- 1/4 cup low sodium soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons corn starch
- 2 tablespoons toasted sesame oil
- 1/4 cup gochujang
- 1/4 teaspoon white pepper
- 1/2 cup honey
Garnishes
- sliced scallions
- toasted sesame seeds
Instructions
- Place frozen meatballs in slow cooker.
- Combine all of the ingredients for the "Korean Sauce" except for honey in a mixing bowl or liquid measuring cup. When it's fully combined, add the honey to the sauce. Stir, then pour the sauce over the meatballs in the slow cooker.
- Cook on low for 4-6 hours. If possible, stir them at the halfway point. Garnish with sliced scallions and toasted sesame seeds.
- For an appetizer, reduce heat to "warm" after they've cooked and keep a large spoon or toothpicks nearby. For an entrée, they're delicious served with rice and a veggie! Enjoy!
Notes
- I have tested this recipe on both low and high. For best results, I prefer them cooked on low.
- My 28 oz. bag of meatballs contained 29 meatballs that were a little smaller than a golf ball.
- Refrigerate leftover meatballs in an air-tight container and use within 3-4 days.
- You can freeze leftover meatballs in a freezer-safe container. For best results use within 2-3 months.
Tried this recipe?Let us know how it was!