Slow Cooker Spicy Korean Meatballs

Short description

Enjoy an effortless and flavorful dinner with these Slow Cooker Spicy Korean Meatballs. Ground meat simmered with Korean-inspired spices becomes tender and juicy in the slow cooker, coated in a tantalizingly spicy-sweet sauce that’s perfect over rice, noodles, or alongside steamed vegetables.

Why You’ll Love This Recipe

• Set‑and‑forget convenience – let your slow cooker do the work while you go about your day.

• Bold, balanced flavors – spice, sweetness, and savory umami come together in every bite.

• Versatile pairing options – serves beautifully with rice, noodles, salads, or even as sliders.

• Kid‑friendly with adult appeal – adjust the heat for little ones or spice lovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
– Ground meat (e.g., beef, pork, or a blend)
– Garlic, minced
– Ginger, grated
– Green onions, chopped
– Gochujang (Korean chili paste)
– Soy sauce
– Honey or brown sugar
– Sesame oil
– Rice vinegar or mirin
– Red pepper flakes (optional, for extra heat)
– Korean chili powder (gochugaru), optional
– Breadcrumbs or panko
– Egg (for binding)
– Cornstarch (for thickening sauce near end)

Directions

1. In a bowl, combine ground meat, minced garlic, grated ginger, chopped green onions, gochujang, soy sauce, honey or brown sugar, sesame oil, rice vinegar (or mirin), breadcrumbs (or panko), and egg. Mix until just combined—overmixing can make meatballs dense.

2. Shape the mixture into evenly sized meatballs, about 1 to 1½ inches in diameter.

3. Place the meatballs in a single layer in the slow cooker.

4. In a separate bowl, whisk together additional gochujang, soy sauce, honey (or sugar), and rice vinegar to form the sauce. Adjust spice with red pepper flakes or gochugaru, if desired.

5. Pour the sauce over the meatballs, covering them evenly.

6. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until meatballs are cooked through and tender.

7. If you prefer a thicker glaze: remove the lid, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), then cook on High for an additional 10–15 minutes until sauce thickens.

8. Garnish with sliced green onions and toasted sesame seeds (optional). Serve hot.

Servings and timing

• Servings: Approximately 4–6 servings (depending on meatball size and portion).

• Active time: ~20 minutes for mixing and shaping.

• Slow cooker time:

  • Low: 4–5 hours

  • High: 2–3 hours

• Total time: 2 hours 20 minutes (using High) or 5 hours 20 minutes (using Low).

Variations

• Meat choices: Substitute ground turkey, chicken, or even a vegetarian ground meat alternative.

• Flavor twists: Add finely chopped vegetables like bell peppers or mushrooms to the mixture.

• Sweetness swap: Use brown sugar, maple syrup, or agave in place of honey.

• Spice level: Omit or reduce gochugaru and red pepper flakes for a milder version.

• Sauce variation: Stir in a splash of orange juice for a citrusy brightness, or finish with a drizzle of melted butter for richness.

Storage/reheating

• Storage: Allow meatballs to cool, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer‑safe bags or containers for up to 3 months.

• Reheating (fridge): Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. You may add a splash of water or broth if sauce is too thick.

• Reheating (microwave): Microwave in a covered, microwave‑safe dish in 30‑second increments, stirring between intervals until hot.

• Reheating (oven): Place meatballs and sauce in an oven‑safe dish, cover with foil, and bake at 350 °F (175 °C) for 15–20 minutes until hot.

FAQs

#### 1. Can I freeze the cooked meatballs?

Yes. After cooling, freeze in single‑serving portions or as a batch in airtight containers or freezer bags for up to 3 months.

#### 2. How do I prevent the meatballs from falling apart in the slow cooker?

Ensure your mix has binding ingredients like egg and breadcrumbs, and handle meatballs gently during shaping and transfer.

#### 3. Can I make these meatballs ahead of time?

Absolutely. Shape the meatballs, store them in the fridge overnight, and place them straight into the slow cooker the next day—or freeze and cook from frozen, adding extra cooking time.

#### 4. What should I serve with these spicy Korean meatballs?

They’re fantastic over steamed rice, garlic butter noodles, or tucked into slider buns for a fun twist. A crunchy salad or steamed veggies balances the spicy richness.

#### 5. Can I make these without a slow cooker?

Yes. Bake at 375 °F (190 °C) for 20–25 minutes, then toss in warmed sauce on the stovetop—or bake in sauce for a more glazed finish.

#### 6. How spicy are these meatballs?

They’re moderately spicy from gochujang and optional gochugaru/red pepper flakes. Adjust the quantity to suit your heat preference.

#### 7. What if I don’t have gochujang?

Sub in a mix of red chili paste or sambal oelek with a bit of miso or soy paste to emulate the sweet‑umami depth, though the flavor will differ somewhat.

#### 8. Can I double the recipe?

Certainly. Just ensure your slow cooker isn’t overloaded. You may need to increase slow‑cooking time slightly or use two batches.

#### 9. Are these gluten‑free?

Not in their base form, because of soy sauce and breadcrumbs. Use gluten‑free soy sauce (tamari) and gluten‑free breadcrumbs to adapt for gluten‑free diets.

#### 10. How can I make the sauce extra sticky and glossy?

After slow cooking, thicken the sauce with a cornstarch slurry and reduce on High setting or finish briefly under the broiler on stovetop (if oven proof) for shine.

Conclusion

Slow Cooker Spicy Korean Meatballs are the perfect blend of convenience and bold flavor. Whether you’re cooking for a busy weeknight, hosting friends, or meal prepping, these tender meatballs deliver savory, spicy satisfaction without fuss. Customize the heat, sweet level, and pairings to make this your own—and enjoy every saucy, flavorful bite!