Ingredients
Scale
- 2 pounds lean ground beef
- 2 eggs
- 22 saltine crackers, crushed (approx. 1 cup)
- 1/3 cup dry minced onion
- 1 cup blackberry preserves
- 1/2 cup hoisin sauce
- 3 tablespoons Gochujang
- 1/4 cup red apple vinegar
- 2 tablespoons low sodium soy sauce
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with foil.
- In a large mixing bowl, whisk the eggs and add the ground beef, crushed saltines, minced onion, milk, and seasonings. Mix until well combined.
- Roll the mixture into meatballs and place them on the prepared baking sheet. Bake for about 8 minutes until lightly browned.
- While baking, combine the sauce ingredients in another bowl and whisk until smooth.
- Layer some sauce in the bottom of your slow cooker, followed by half of the meatballs and more sauce. Repeat layers.
- Cook on low for about 2 hours, stirring gently halfway through.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Baking, Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (approximately 180g)
- Calories: 350
- Sugar: 18g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg