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Crockpot Korean Meatballs

Crockpot Korean Meatballs

These Crockpot Korean Meatballs are the answer! This recipe delivers tender, savory meatballs bathed in a sweet, spicy, and utterly addictive Korean-inspired glaze, making it a perfect appetizer or a satisfying main course.
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Prep Time 10 minutes
Cook Time 3 hours
hours 3 minutes
Total Time 3 hours 10 minutes
Course: Appetizer, Main Course
Cuisine: Korean-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Frozen pre-cooked meatballs (beef, turkey, or a mix)
  • 1 cup Apricot preserves
  • 0.5 cup Soy sauce (low sodium recommended)
  • 0.25 cup Gochujang (Korean chili paste)
  • 2 tablespoon Rice vinegar
  • 1 tablespoon Sesame oil
  • 1 tablespoon Minced fresh ginger
  • 2 cloves Garlic, minced
  • 0.25 teaspoon Black pepper
Toasted sesame seeds
Sliced green onions

Equipment

  • Slow Cooker
  • Medium Bowl
  • Whisk
  • Saucepan

Method
 

  1. Lightly grease the inside of your slow cooker insert with cooking spray or a thin layer of oil. This will help prevent the meatballs and sauce from sticking.
  2. In a medium bowl, whisk together the apricot preserves, soy sauce, gochujang, rice vinegar, sesame oil, minced fresh ginger, minced garlic, and black pepper. Ensure all the ingredients are thoroughly combined to create a smooth, cohesive sauce.
    1 cup Apricot preserves, 0.5 cup Soy sauce (low sodium recommended), 0.25 cup Gochujang (Korean chili paste), 2 tablespoon Rice vinegar, 1 tablespoon Sesame oil, 1 tablespoon Minced fresh ginger, 2 cloves Garlic, minced, 0.25 teaspoon Black pepper
  3. Place the frozen pre-cooked meatballs directly into the slow cooker insert.
    1 pound Frozen pre-cooked meatballs (beef, turkey, or a mix)
  4. Pour the prepared Korean glaze evenly over the meatballs in the slow cooker. Gently stir to ensure each meatball is coated in the sauce.
  5. Cover the slow cooker and cook on the LOW setting for 2 to 3 hours. Cooking on low allows the flavors to meld beautifully and ensures the meatballs are heated through and tender without becoming mushy.
  6. After 2 hours, check the meatballs. If you prefer a thicker sauce, you can remove the lid for the last 30-60 minutes of cooking to allow it to reduce slightly. The meatballs should be hot all the way through.
  7. Once cooked, stir the meatballs gently in the sauce. Serve the Crockpot Korean Meatballs hot, garnished with toasted sesame seeds and sliced green onions if desired. They are fantastic served over steamed rice, as an appetizer with toothpicks, or in sliders.

Notes

Store in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months.