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Andrew Fowler

Crockpot Korean Meatballs

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1/2 cup plain panko breadcrumbs
  • 2 tbsp whole milk
  • 1 large egg
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves finely grated
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1/2 cup peeled finely grated ripe pear
  • 2 tbsp gochujang
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp packed brown sugar
  • 3/4 cup low-sodium beef broth
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 tsp toasted sesame oil
  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 2 3/4 cups water for rice

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Mix panko and milk; gently fold in beef, pork, egg, ginger, garlic, salt, and pepper. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 160°F.
  2. Meanwhile, simmer pear, gochujang, soy sauce, vinegar, brown sugar, and broth in a saucepan 3 minutes, stirring until combined. Transfer hot sauce and meatballs to a 4-quart slow cooker.
  3. Cover; cook on HIGH 2 hours, turning gently once. Whisk cornstarch with slurry water; fold into sauce. Cover; cook on HIGH 15 to 20 minutes until thickened and centers reach 165°F.
  4. During final half hour, boil rice and rice water in a saucepan. Cover; reduce to low and cook 18 minutes. Rest off heat 10 minutes.
  5. Turn off cooker; gently stir sesame oil through sauce. Divide rice among 6 bowls; add 4 meatballs and sauce to each.