Slow Cooker Korean Meatballs

By dunn1412

Ingredients

• Meatball mix
• 2 pounds lean ground beef
• 2 eggs
• 22 saltine crackers, crushed (approx. 1 cup)
• 1/3 cup dry minced onion
• 1/3 cup milk
• 1 tsp EACH salt, garlic pwdr, onion pwder, ginger pwdr
• 1/4 teaspoon pepper
• Sauce mixture
• 1 10 oz. jar seedless blackberry preserves (1 cup)
• 1/2 cup hoisin sauce
• 3 tablespoons Gochujang
• 1/4 cup red wine vinegar
• 2 tablespoon low sodium soy sauce
• 1 1/2 tablespoons cornstarch
• 1/2 tsp EACH ginger pwdr, garlic pwdr, onion pwdr
• 1/4 teaspoon pepper

Details

Servings 1
Adapted from carlsbadcravings.com

Preparation

Step 1

Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.

In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.

Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.

Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.

Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.