Tender juicy, sweet and spicy Slow Cooker Korean Meatballs simmered in the most tantalizing rich sweet heat sauce that everyone goes crazy for!
These Best Crockpot Korean Meatballs are the perfect stress-free, make-ahead appetizer for New Year’s Eve, Game Day or any paaaaaaartay or these Korean Meatballs make a delicious, easy meal with rice and veggies!
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 they finish cooking in the slow cooker. Cooking meatballs in the slow cooker is my absolute favorite method because instead of just pouring 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. This sauce is incredible and you can make it as spicy or mild as you like. It is a quick whisking of 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!
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.
I use Annie Chun’s Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon (LOVE Amazon prime!). I do recommend looking to see what Annie Chun’s Gochujang Sauce looks like so you can easily spot it at the grocery store (not an affiliate, just will make your life easier).
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.
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