Slow Cooker Korean Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet, spicy, and deeply savory meatballs in a rich gochujang and blackberry glaze, made hands-off in a slow cooker. A crowd-pleasing appetizer that can also serve as a main over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 60- 2 pounds lean ground beef
- 2 eggs
- 22 saltine crackers, crushed ((approx. 1 cup))
- 1/3 cup dry minced onion
- 1/3 cup milk
- 1 tsp EACH salt, garlic pwdr, onion pwder, ginger pwdr
- 1/4 teaspoon pepper
- 1 10 oz. jar seedless blackberry preserves ((1 cup))
- 1/2 cup hoisin sauce
- 3 tablespoons Gochujang
- 1/4 cup red wine vinegar
- 2 tablespoon low sodium soy sauce
- 1 1/2 tablespoons cornstarch
- 1/2 tsp EACH ginger pwdr, garlic pwdr, onion pwdr
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h
- Sodium
- 142mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 6mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.