A simple, slow-cooked meatball dish with sweet and savory Korean flavors. It is easy and fits busy days.
introduction
This recipe makes soft, sticky meatballs that the whole family can enjoy. You can cook them slowly and come back to a hot meal. For another slow-cooker meatball idea, see the crockpot frozen meatballs guide for more tips on hands-off cooking.
why make this recipe
Make this dish because it is quick to prepare and cooks while you do other things. The sauce is sweet and salty, and the meatballs stay moist in the crockpot. If you like meatballs with a different twist, check a baked version like the baked chicken ricotta meatballs for a lighter change.
how to make Crockpot Korean Meatballs
Mix, form, and slow cook. You make meatballs, stir a simple sauce, and pour it over them in the crockpot. If you want a plant-based idea to compare flavors, you can read about chickpea mushroom meatballs with creamy curry sauce for another meatball style.
Ingredients :
1 pound ground beef, 1/2 cup breadcrumbs, 1 egg, 2 green onions, chopped, 2 cloves garlic, minced, 1/4 cup soy sauce, 1/4 cup brown sugar, 1/4 cup Korean BBQ sauce, 1 tablespoon sesame oil, Salt and pepper to taste
Directions :
- In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, salt, and pepper; mix until well combined.
- Form the mixture into meatballs and place them in the crockpot.
- In a separate bowl, mix together soy sauce, brown sugar, Korean BBQ sauce, and sesame oil.
- Pour the sauce over the meatballs in the crockpot, ensuring they are well coated.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Serve warm as an appetizer.
how to serve Crockpot Korean Meatballs
Serve them warm on a platter as an appetizer. You can also put them over rice or noodles for a main dish. Garnish with sliced green onions or a sprinkle of sesame seeds for color.
how to store Crockpot Korean Meatballs
Let the meatballs cool to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Crockpot Korean Meatballs
- Do not overmix the meat. Mix just until combined to keep meatballs tender.
- Make meatballs the same size so they cook evenly.
- If the sauce is thin after cooking, lift the meatballs out and simmer the sauce on the stove to thicken.
- Taste the sauce before cooking and adjust sugar or soy sauce for your preferred sweet-salty balance.
variation (if any)
- Use ground pork or a mix of beef and pork for a richer flavor.
- Add a teaspoon of ginger to the meat mix for warmth.
- Make smaller meatballs for bite-size appetizers or larger ones for a main course.
FAQs
Q: Can I make these ahead of time?
A: Yes. Make the meatballs and sauce, cool, then store in the fridge. Reheat in the crockpot or on the stove.
Q: Can I use frozen meatballs?
A: Yes. You can use frozen meatballs but reduce the cook time if they are pre-cooked, or follow package directions if raw.
Q: Is Korean BBQ sauce the same as teriyaki?
A: No. Korean BBQ sauce has a different flavor profile and often includes garlic, sugar, and sesame. You can swap with teriyaki in a pinch, but the taste will change.
Q: Can I make this gluten-free?
A: Use gluten-free breadcrumbs and gluten-free soy sauce to make it gluten-free.
Conclusion
For a similar slow-cooker take on Korean-style meatballs and more step-by-step photos, see the full Slow Cooker Korean Meatballs – Life With The Crust Cut Off recipe.
Crockpot Korean Meatballs
Ingredients
Method
- In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, salt, and pepper; mix until well combined.
- Form the mixture into meatballs and place them in the crockpot.
- In a separate bowl, mix together soy sauce, brown sugar, Korean BBQ sauce, and sesame oil.
- Pour the sauce over the meatballs in the crockpot, ensuring they are well coated.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Serve warm on a platter as an appetizer or over rice/noodles for a main dish. Garnish with sliced green onions or sesame seeds.