Korean BBQ Meatballs

5 from 5 votes

Korean BBQ Meatballs are bursting with incredible umami flavor with a little heat. They are easily made in a slow cooker and can be served as an appetizer or main dish.

Prep Time10

Cook Time6

Total Time6 10

Course: Appetizer, Main Dish

Cuisine: American, Korean

Servings: servings

Calories: 471kcal

Author: Lauren Harris

Ingredients

1 32 ounce bag frozen meatballs (beef, turkey, pork or chicken)
1/3 cup brown sugar (packed)
1/4 cup low sodium soy sauce
2 tablespoons Gochujang
2 tablespoons ketchup
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated or minced)
1 teaspoon onion powder
1/4 teaspoon pepper
3 teaspoons sesame seeds (garnish)
2 green onions (sliced, garnish)

Instructions

Add the frozen meatballs to the bottom of a six quart or larger slow cooker.
1 32 ounce bag frozen meatballs
In a small bowl, whisk together the brown sugar, soy sauce, Gochujang, ketchup, garlic, ginger, onion powder, and pepper until well combined.
1/3 cup brown sugar, 1/4 cup low sodium soy sauce, 2 tablespoons Gochujang, 2 tablespoons ketchup, 2 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon onion powder, 1/4 teaspoon pepper
Pour the sauce over the meatballs.
Cover the slow cooker with the lid and cook on high for 1-2 hours or low for 4-6 hours, or until the meatballs are heated through and the sauce has thickened.
Garnish with the sesame seeds and sliced green onions just prior to serving.
3 teaspoons sesame seeds, 2 green onions

Notes

Tips and Techniques

Gochujang can be substituted with Asian chili paste or sriracha, if needed.
For a thicker sauce you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir the mixture into the meatballs 30 minutes before it has finished cooking.
Add toothpicks or mini forks to the meatballs to serve as appetizers.
Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
These meatballs can also be frozen for up to 3 months.

** Nutritional information is an estimate and may vary.

Nutrition