Sweet Spicy Slow Cooker Korean Meatballs How To Freeze Tips Tricks

About Korean Meatballs

You guys know how I love a good meatball from my Italian Meatballs (and Italian Meatball Sliders) to Cranberry Meatballs to Parmesan Meatballs to Swedish Meatballs – all amazing. And you know how I love sweet and spicy anything and everything, well these Slow Cooker Korean Meatballs rank right at the top of my favorites. For those of you already obsessed with my Honey Buffalo Meatballs (as you should be), these are their Asian counterpart and they are can’t-stop-eating de-LISH! These Slow Cooker Korean Meatballs are unbelievably moist and seeping with flavor by not only the meatballs themselves boasting ginger, garlic, and onion but by finishing cooking in the slow cooker. Cooking meatballs in the slow cooker is my absolute favorite method because instead of just pouring Korean BBQ Sauce on the meatballs and coating the outside, the meatballs actually soak up the low and slow flavorful saucy bath for taste bud exploding pleasure every time – but that would only be a good thing if the sauce was incredible – and this sauce is to live for!

What’s in Korean BBQ Sauce?

The Korean BBQ Sauce for these Korean Meatballs is epic. It is savory, sweet, tangy and best of all, you can make it as spicy or mild as you like. To make the sauce, just whisk together seedless blackberry preserves, hoisin sauce (like Asian BBQ Sauce), soy sauce, red wine vinegar, garlic, onion, ginger and the secret ingredient that makes these meatballs not only “Korean” but lick the crockpot delicious – Gochujang!

What is Gochujang?

Gochujang is absolutely essential in these Korean Meatballs. It’s a Korean condiment that can be found in the Asian section of your grocery store. Now if you are wondering if there is possibly room in your refrigerator next to your Sriracha, Chili Garlic Sauce, Chili Paste and Sweet Chili Sauce, let me answer you friend, YES, yes, there is. Gochujang is the sweet heat behind Korean dishes and its distinctly wonderful flavor can only be found in Korean cuisine. Gochujang is savory, sweet and spicy all at the same time, leaning more towards the sweet. It is made from red chilies, glutinous rice (doesn’t actually contain gluten, but means its very sticky) and soy beans. Its both complex in flavor and more mild in heat (compared to other chili pastes), making it perfect to elevate any meat, chicken or veggies. So while you might buy Gochujang specifically for these meatballs, I can guarantee you are going to be reaching for this flavor bursting condiment to dress up practically everything.

Where Can I buy Gochujang?

So yes, please find a special place in your refrigerator for Gochujang. And then you will find a special place in your heart and a can’t-stop-craving-these-Korean-Meatballs spot in your belly.

Can I Make Korean Meatballs Ahead of Time?

Absolutely! Prepare Korean Meatballs according to directions. Either refrigerate then reheat in the crockpot on LOW for 1-2 hours or until heated through. Alternatively, you can prepare meatballs according to directions then keep on warm for up to 2 hours after cooking.