Slow Cooker Korean 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.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER

Steps:

• Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
• Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
• Roll pork mixture into 12 to 16 balls and place into the slow cooker.
• Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
• Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
• Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

KOREAN MEATBALLS AND NOODLES

Steps:

• Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
• Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
• While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
• When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.

SLOW-COOKER ASIAN MEATBALLS

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Spray 3- to 4-quart slow cooker with cooking spray. Transfer meatballs to slow cooker. In small bowl, mix sauce ingredients. Add sauce to meatballs; stir gently to mix.
• Cover; cook on Low heat setting 2 to 4 hours.