Slow Cooker Korean Bbq Meatballs Recipes

SLOW COOKER KOREAN BBQ MEATBALLS

Steps:

• In a medium saucepan, over medium high heat, combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
• In a small bowl, combine the cornstarch and water.
• Add this mixture to the boiling sauce.
• Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
• Turn the heat off and set the sauce aside.
• Preheat the oven to 375°F.
• Add all of the meatball ingredients to a large bowl.
• Use your hands to combine all of the ingredients, then form into 1" balls.
• Place the meatballs on a foil-lined baking sheet.
• Place the meatballs in the oven for 10 minutes.
• Remove the meatballs from the oven and add them to a slow cooker.
• Pour the korean bbq sauce over the meatballs.
• Cook on low 5-6 hours or on high 2-3 hours.

SLOW COOKER KOREAN MEATBALLS

Steps:

• 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.

KOREAN BARBECUE-STYLE MEATBALLS

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.