Slow Cooker Korean BBQ Meatballs

Category, , DifficultyBeginner
Yields1 Serving
For Meatballs
 ½ lb ground beef
 ½ lb ground pork
 1 egg
 2 tsp soy sauce
 ½ cup panko bread crumbs
 1 tsp garlic powder
 1 tsp ginger powder
 1 tsp white pepper
 2 tbsp milk
 2 green onions, thinly sliced
For Korean BBQ Sauce
 ½ cup chicken or vegetable stock
 2 cups low-sodium soy sauce
 1 cup brown sugar
 ½ cup honey
 3 cloves garlic, minced
 2 tbsp rice wine vinegar
 2 tbsp sesame oil
 2 tbsp gochujang sauce
 2 tsp ginger powder
 1 tsp white pepper
1

In a small bowl, whisk together cornstarch and water.

In the base of a slow cooker, combine remaining ingredients together with a whisk until well combined. Whisk in cornstarch/water mixture.

2

Preheat oven to 400 degrees.

3

In a large bowl, combine all ingredients for meatballs until just combined. Roll into 24 equal size meatballs and place in a single layer on a baking sheet lined with parchment.

4

Bake 15 minutes, and transfer cooked meatballs to slow cooker. Gently toss to completely coat with sauce.

5

Cook on low for 6-8 hours. Serve topped with sesame seeds for garnish.

Stovetop: Instead of adding ingredients for sauce to slow cooker, add to a large pot (big enough to hold sauce and all meatballs). Bring sauce to a boil, and let simmer while meatballs are cooking. Transfer cooked meatballs to sauce, and let simmer over low heat for 10-15 minutes.

Ingredients

For Meatballs
 ½ lb ground beef
 ½ lb ground pork
 1 egg
 2 tsp soy sauce
 ½ cup panko bread crumbs
 1 tsp garlic powder
 1 tsp ginger powder
 1 tsp white pepper
 2 tbsp milk
 2 green onions, thinly sliced
For Korean BBQ Sauce
 ½ cup chicken or vegetable stock
 2 cups low-sodium soy sauce
 1 cup brown sugar
 ½ cup honey
 3 cloves garlic, minced
 2 tbsp rice wine vinegar
 2 tbsp sesame oil
 2 tbsp gochujang sauce
 2 tsp ginger powder
 1 tsp white pepper

Directions

1

In a small bowl, whisk together cornstarch and water.

In the base of a slow cooker, combine remaining ingredients together with a whisk until well combined. Whisk in cornstarch/water mixture.

2

Preheat oven to 400 degrees.

3

In a large bowl, combine all ingredients for meatballs until just combined. Roll into 24 equal size meatballs and place in a single layer on a baking sheet lined with parchment.

4

Bake 15 minutes, and transfer cooked meatballs to slow cooker. Gently toss to completely coat with sauce.

5

Cook on low for 6-8 hours. Serve topped with sesame seeds for garnish.

Stovetop: Instead of adding ingredients for sauce to slow cooker, add to a large pot (big enough to hold sauce and all meatballs). Bring sauce to a boil, and let simmer while meatballs are cooking. Transfer cooked meatballs to sauce, and let simmer over low heat for 10-15 minutes.

Slow Cooker Korean BBQ Meatballs

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