Crockpot Korean BBQ Meatballs
Today we’re taking a packet of ready-made meatballs, a tub of gochujang paste, and making these bold, saucy, flavor-packed crockpot Korean BBQ meatballs! Finished off with chopped green onions, sesame seeds, and a drizzle of spicy mayo, they’re perfect as an easy set-and-forget family dinner or crowd-pleasing appetizer.
Why You’ll Love This Recipe:
- Easy dump-and-go slow cooker recipe – no fuss and no extra steps, just throw everything in!
- Great for family dinners and also as a party appetizer
- Uses convenient frozen meatballs and store-cupboard ingredients. If you haven’t used gochujang before, you’re in for a real treat!
What You’ll Need
Note: Looking for the printable recipe card? It’s at the bottom of this post!
- Frozen homestyle meatballs – Because we love a shortcut round here!
- Brown sugar – Balances the savory and spicy flavors while helping create that sticky Korean BBQ-style glaze.
- Beef broth – Forms the base of the sauce and adds richness.
- Mirin – Adds subtle sweetness and depth to the sauce.
- Gochujang paste – The star ingredient that brings sweet heat and classic Korean-inspired flavor.
- Rice vinegar – Brightens everything up and balances the richness.
- Soy sauce – Adds salty umami flavor throughout the sauce.
- Oyster sauce – Gives the sauce extra savory depth and richness.
- Cornstarch – Helps thicken the sauce into a glossy glaze that coats the meatballs.
- Minced garlic – Adds lots of bold savory flavor.
- Sesame oil – Adds warmth and that signature nutty flavor.
- Green onions – Freshen everything up right before serving.
- Sesame seeds – Add texture and a little crunch on top.
- Spicy mayonnaise – Optional, but really good drizzled over the top!
How To Make Crockpot Korean BBQ Meatballs
- Spray the slow cooker with nonstick cooking spray, then add the meatballs.
- In a large bowl, whisk together the brown sugar, beef broth, mirin, gochujang, rice vinegar, soy sauce, oyster sauce, cornstarch, garlic, and sesame oil until smooth.
- Pour the sauce over the meatballs and toss everything together so the meatballs are evenly coated.
- Cover and cook on low for about 5 hours, stirring a couple of times during cooking to prevent the sauce from sticking around the edges.
- Before serving, sprinkle with green onions and sesame seeds, then drizzle over spicy mayo.
Storage & Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for 2–3 days.
To reheat, warm them gently on the stovetop over medium-low heat or microwave in short intervals until heated through. If the sauce thickens too much in the fridge, add a small splash of beef broth or water while reheating to loosen it back up.
Recipe Notes
- Whisk the sauce really well before pouring it over the meatballs so the cornstarch fully dissolves and the gochujang gets evenly mixed in.
- Frozen homestyle meatballs hold up especially well in the slow cooker and stay nice and tender without falling apart.
- The spicy mayo drizzle really does make the whole dish better. It adds a creamy balance to the sweet and spicy sauce.
- If you’re shorter on time, you can cook the meatballs on high for about 3 hours instead of low for 5.
- Stir the meatballs a couple of times during cooking so the sauce doesn’t stick too much around the edges of the slow cooker.
- Gochujang levels can vary by brand, so if you’re sensitive to spice, start with a little less and adjust next time.
- The sauce thickens more as it cools, so don’t worry if it seems slightly thin at first.
Serving Ideas
These Korean BBQ meatballs are super versatile because they work just as well for dinner as they do for parties!
For an easy weeknight meal, serve them over steamed rice, jasmine rice, or noodles with extra green onions and sesame seeds on top. They’re also really good with stir-fried veggies, cucumber salad, or roasted broccoli on the side.
For parties or game days, serve the meatballs straight from the slow cooker with toothpicks for an easy appetizer.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely. Homemade meatballs work great, if you’ve got them.
Is gochujang very spicy?
It depends on the brand, but gochujang is usually more of a sweet-and-spicy heat rather than an intense burn-your-face-off kind of spice. You can always use a little less if you’re unsure.
Can I cook these on high instead of low?
Yes! You can cook the meatballs on high for about 3 hours instead of low for 5 hours.
What’s the best way to serve them?
They’re great over rice or noodles for dinner, but also work really well as a party appetizer with toothpicks.
Can I make the sauce less spicy?
Definitely. Reduce the amount of gochujang slightly or add a little extra brown sugar for a milder sauce.
What does gochujang taste like?
Gochujang has a savory, slightly sweet, spicy flavor with lots of umami depth. I’ve always hot a tub in my fridge and I use it for lots of different kinds of dishes!
Crockpot Korean BBQ Meatballs
Ingredients
- 26 oz frozen home style meatballs
- 1/2 cup brown sugar
- 1 cup beef broth
- 1/4 cup mirin
- 1/3 cup gochujang paste
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 tbsp cornstarch
- 2 tbsp minced garlic
- 1 tbsp sesame oil
- 1/2 cup green onions sliced
- 2 tsp sesame seeds
- 1/4 cup spicy mayonnaise for drizzling optional
Instructions
- Spray the slow cooker with nonstick cooking spray, then add the meatballs.
- In a large bowl, whisk together the brown sugar, beef broth, mirin, gochujang, rice vinegar, soy sauce, oyster sauce, cornstarch, garlic, and sesame oil until smooth.
- Pour the sauce over the meatballs and toss everything together so the meatballs are evenly coated.
- Cover and cook on low for about 5 hours, stirring a couple of times during cooking to prevent the sauce from sticking around the edges.
- Before serving, sprinkle with green onions and sesame seeds, then drizzle over spicy mayo.
Once you’ve tried this, I’d love to hear your thoughts! How did the meatballs turn out for you, and how did you serve them? You can leave a comment and a star rating below!