Korean Meatballs

Korean Meatballs are packed with bold, addictive flavours that I find irresistible. Coated in a delicious sweet, savoury and slightly spicy sauce, these meatballs are a favourite – whether served over rice for an easy weeknight meal or served as appetizers at your next gathering.

“Ummm…yes please. We could eat these day after day in my house. And my kid claims she doesn’t like meatballs. But she asks for this over and over!!! ~ Club Member, Laura ⭐️⭐️⭐️⭐️⭐️

Inside the Freezer Meals 101 Club we share all our best tips and tricks for creating freezer meals that taste fresh and exciting like this one. You’ll get access to unique recipes like this one, plus once-a-month live cooking classes where you can cook alongside us, ask questions, and gain confidence in your freezer cooking. Come join us! You’ll never look at freezer meals the same way again.

Korean Meatballs

Ingredients:

• 2 lbs. meatballs, frozen, pre-cooked
• 1 cup seedless blackberry preserves or ½ cup apricot preserves if you can’t find blackberry
• ½ cup hoisin sauce
• 3 Tbsp. Gochujang paste
• ¼ cup red wine vinegar
• 2 Tbsp. low sodium soy sauce
• 1 tsp. fresh ginger minced
• 2 clove garlic minced
• ¼ onion minced
• ½ tsp. pepper

For Day of Cooking:

• 1 Tbsp. cornstarch for day of cooking
• green onion sliced for topping, optional

Assembly instructions:

1. Place all ingredients in a large resealable freezer bag.
2. Mix gently in the bag to combine.
3. Remove the excess air, seal and freeze.

Cooking instructions:

1. Thaw (mostly). Empty bag in the slow cooker and cook for two hours on low.
2. Make a cornstarch slurry by mixing 1 Tbsp. cornstarch in ¼ cup of cold water and stir it into the meatballs 20-30 minutes before the end of cooking.
3. Serve garnished with sliced green onions (optional).

Excellent flavor! I just stir fried some snow pea pods to have with it. I have extra sauce and I’m gonna actually pour that in a jar and put it in the fridge to dip some dumplings in for lunch tomorrow. ~ Club Member, Leslie. ⭐️⭐️⭐️⭐️⭐️

How to Serve Korean Meatballs:

Korean Meatballs can be served with white rice, or ramen noodles. Popular side dishes such as steamed green beans or a fresh Asian slaw finish the meal beautifully. The leftovers are also delicious as a tasty lunch the next day.

Substitutions:

To make this dish vegetarian, simply substitute the meatballs for vegetarian meatballs. These are often found in the freezer section where other vegetarian meat substitutes are. In my store, I often find them next to the breakfast items.

I made these but did not have time to put them in the slow cooker. I cooked them in a covered pan on the stove and they worked a treat. By not being in the slow cooker they needed a bit of water to help create that beautiful sauce. This really is a great dish and we very much enjoyed it. ~ Club Member Anna ⭐️⭐️⭐️⭐️⭐️

Other Asian-inspired freezer meals on our site that you might enjoy are Korean Style Pork Chops, Asian Rice Bowl Freezer Meal, or Korean Beef Bulgogi.

Print

Korean Meatballs

Prep Time

10 mins

Cook Time

2 hrs

 

Servings: 6

Calories: 628 kcal

Ingredients

Ingredients

• 2 lbs. meatballs frozen, pre-cooked
• 1 cup seedless blackberry preserves or ½ cup apricot preserves if you can’t find blackberry
• ½ cup hoisin sauce
• 3 Tbsp. Gochujang paste
• ¼ cup red wine vinegar
• 2 Tbsp. low sodium soy sauce
• 1 tsp. fresh ginger minced
• 2 clove garlic minced
• ¼ onion minced
• ½ tsp. pepper

For day of cooking:

• 1 Tbsp. cornstarch for day of cooking
• green onion sliced for topping optional

Instructions

Instructions

Assembly instructions:

1. Place all ingredients in a large resealable freezer bag.
2. Mix gently in the bag to combine. Remove the excess air, seal and freeze.

Cooking instructions:

1. Thaw (mostly). Empty bag in the slow cooker and cook for two hours on low.
2. Make a cornstarch slurry by mixing 1 Tbsp. cornstarch in ¼ cup of cold water and stir it into the meatballs 20-30 minutes before the end of cooking.
3. Serve garnished with sliced green onions (optional).