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:
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Place all ingredients in a large resealable freezer bag.
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Mix gently in the bag to combine. Remove the excess air, seal and freeze.
Cooking instructions:
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Thaw (mostly). Empty bag in the slow cooker and cook for two hours on low.
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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.
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Serve garnished with sliced green onions (optional).