Crockpot Korean BBQ Meatballs with a Homemade Korean BBQ Sauce

 Hey y'all!  Welcome to my West Virginia kitchen!  Are you looking for an easy, crowd-pleasing appetizer or main dish that packs a punch of flavor?  These Crockpot Korean BBQ Meatballs with a Homemade Korean BBQ Sauce are the answer! 

Made with frozen meatballs (the Great Value Angus Beef ones from Walmart are my personal fav) and a bold, sweet-savory glaze featuring gochujang, soy sauce, garlic, and sesame oil, this recipe comes together in minutes and slow cooks into perfection.  Whether you serve them for game day, a weeknight dinner, or a potluck, everyone will be begging for the recipe!  

I can't wait to share it with you so...

Let's get started! 

WHY YOU'LL LOVE THIS RECIPE:  

• Effortless:  Uses frozen meatballs for a true dump-and-go slow cooker recipe. 
• Flavor Packed:  Sweet, tangy, savory, and just a touch of heat from gochujang.
• Versatile:  Serve as an appetizer with toothpicks, or pair with rice and veggies for a full meal.  
• Perfect for Parties:  There are always the first thing to disappear on a buffet table. 

INGREDIENTS YOU'LL NEED:

• 1 (24-32 oz) bag of Frozen Meatballs
• 1/2 cup Soy Sauce
• 1/3 cup Brown Sugar (or honey for stickier glaze)
• 2 Tbsp rice vinegar (or apple cider vinegar)
• 2 Tbsp Sesame Oil
• 1 Tbsp Garlic, minced
• 1 Tbsp Ginger, grated ( or 1 tsp ground)
• 1 Tbsp Gochujang (Korean Chili Paste)
• 2 Tbsp Ketchup
• 1 Tbsp Cornstarch + 2 Tbsp Water (optional slurry, for thickening)
• 1-2 Tbsp Sesame Seeds, for garnish
• 2 Green Onions, sliced, for garnish

HOW TO MAKE CROCKPOT KOREAN BBQ MEATBALLS:

1. Make the Sauce:  In a bowl, whisk together soy sauce, brown sugar (or honey), rice vinegar, sesame oil, garlic, ginger, gochujang, and ketchup until smooth.  
2. Add Meatballs to the Crockpot:  Place the frozen meatballs in your slow cooker and pour the sauce over them.  Stir to coat evenly.
3. Cook Low & Slow:  Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the meatballs are heated through and sauce is bubbling.  
4. Optional Thickening:  If you want a stickier glaze, whisk together cornstarch and water. stir into the sauce during the last 30 minutes of cooking. 
5. Garnish and Serve:  Sprinkle sesame seeds and green onions on top just before serving. 

STOVETOP INSTRUCTIONS:

1. Heat the Meatballs:  Add the frozen meatballs to a large skillet or Dutch oven with 1/2 cup water.  Cover and steam over medium heat for 5-7 minutes, stirring occasionally, until warmed through.  Drain excess water.
2. Make the Sauce:  In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and ketchup. 
3. Simmer Together:  Pour the sauce over the warmed meatballs.  Stir to coat, then cover and let simmer on LOW heat for 10-15 minutes, stirring occasionally until sauce is thickened and glossy. 
4. Optional Thickening:  If you prefer a thicker glaze, stir in the cornstarch slurry during the last 5 minutes of cooking. 
5. Finish & Serve:  Top with sesame seeds and green onions before serving.

WHAT TO SERVE WITH KOREAN BBQ MEATBALLS:

These meatballs are versatile and pair beautifully with a variety of sides.  

• Steamed Rice:  White rice, jasmine rice, or even fried rice soaks up the delicious sauce.  
• Asian Slaw:  A crunchy cabbage slaw with sesame dressing balances the rich flavors.  
• Stir-Fried Veggies:  Broccoli, bell peppers, and snap peas make a colorful, healthy pairing. 
• Noodles:  Try soba or ramen noodles tossed with sesame oil. 
• Appetizer Style:  Stick a toothpick in each meatball and serve them as party bites. 

TIPS & TRICKS:

• Adjust the Heat:  Add more gochujang for spicy lovers or reduce it for a milder version. 
• Make Ahead:  Mix the sauce the night before to save even more time. 
• Double the Batch:  Perfect for freezing leftovers for serving a crowd.
• Alternative Meatballs:  Use turkey, chicken, or even plant-based meatballs. 

FAQS:  

Can I make these in the oven or Instant Pot?

Yes!  In the oven, bake at 350°F for 25-30 minutes with sauce poured over.  In the Instant pot, cook on high pressure for 7 minutes, then quick release. 

Can I use homemade meatballs instead?

Absolutely!  Just brown them first to ensure they hold together. 

How spicy is gochujang?

It's a mild chili paste with a mix of heat and sweetness.  If you're sensitive to spice start with 1 tsp and adjust to taste. 

These Crockpot Korean BBQ Meatballs with a Homemade Korean BBQ Sauce are the ultimate fusion of ease and bold flavor.  Whether you simmer in your slow cooker for hours or whip up on the stovetop un under 30 minutes, you'll end up with a dish that's perfect for weeknights, game days, or potlucks.  Give them a try, watch them disappear fast!

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~