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INGREDIENTS
Meatballs
- 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
Sweet and Spicy Korean Sauce
- 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
- 1/4 teaspoon pepper
INSTRUCTIONS
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
- In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
- Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.
- Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.
- Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.
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