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Simmer together apple jelly, mustard, whiskey, Worcestershire sauce, and hot pepper sauce in a medium saucepan. Bring to a boil and cook for 3 minutes or until the sauce begins to thicken.
Slow Cooker Sweet and Spicy Meatballs
These crock pot party meatballs can be also served as a main dish.
What should I serve with meatballs?
You can serve them with potato sides: roasted potatoes, mashed potatoes (We like Irish Colcannon. It’s potato mash made traditionally with kale and leeks).
Pasta or rice are also good choices. Or simply buy some burger buns, toast them (if you like) and add some extra fillings of your choice (lettuce, cheese, onion, …).
If you are looking for other appetizer ideas to serve with these slow cooker sweet and spicy meatballs, you might like these recipes:
- 1 pound ground beef
- ½ cup dry bread crumbs
- ¼ cup milk
- ⅛ teaspoon ground black pepper
- 1 tablespoon snipped fresh parsley
- ⅓ cup minced onion
- 1 teaspoon salt
- 1 egg
- ½ teaspoon Worcestershire sauce
- ¼ cup shortening
- 1 (12 ounce) bottle chile sauce
- 1 ¼ cups grape jelly
In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.
What brand of tomatoes to use
Note that I recommend using Pomi Chopped Tomatoes in this recipe. This Italian brand is sweeter and tastier than local U.S. brands. You can find it on Amazon, at Whole Foods and in a growing number of supermarkets.
Another good brand that's easier to find in supermarkets is Cento Chunky Crushed Tomatoes.
However, if you can't get Pomi or Cento tomatoes, you can use diced tomatoes instead. Petite diced tomatoes are best, or use regular diced tomatoes and give them an extra chop.
Sweet and Spicy Korean Meatballs
A couple of months ago I ventured into trying a Korean specialty Korean Fried Chicken. While the technique was different than the norm, it was the Gochujang red pepper paste in the sauce that really made the dish. I wanted to try something else that might be easier so fashioned these Korean Style Meatballs with the same sauce. Success!
I realize that there is a lot of language today about cultural misappropriation…cooks offering up their expertise on dishes that they have grown to love but that are not a part of their own ethnic heritage. I understand that concern in the most egregious of cases, but I also love trying something new and hope my readers will too as I delve into the occasional sharing of some favorite Korean foods.
I was simply inspired to make this dish because I loved that fried chicken so much. I wanted something easier to make but that had flavors reminiscent of that delicious chicken (and sauce) but without the hassle of double frying chicken. Sweet and spicy is the truth…and I love that combination of sweet with a bit of heat…and if you like hotter, add more of the red pepper paste!
The meatballs are certainly flavored with ingredients that give them that Asian flair most notably ginger, garlic, and soy sauce but seriously, it’s all about the glaze. Here’s what you will need for it: (Complete recipe and directions at the end of this post).
- 3 Tablespoons ketchup
- 2 Tablespoons Gochujang (Korean chili paste), add 1/2 to 1 Tablespoons more to make it spicier
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 Tablespoons rice vinegar (Sub plain white or apple cider vinegar if you have no rice vinegar)
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons minced garlic
This comes together easily too combine the ingredients for the meatballs and form them and place on a cookie sheet to bake in the oven. While they are baking, you can make the sauce. When they’re done, glaze them, garnish them and serve them. I did originally make them for appetizers but on a second night, I served them on top of Basmati Rice for a meal…great both ways!
You can also make them ahead of time and freeze them either raw or cooked. Either way they’ll be baked in the oven and then glazed with the sauce. I love these so much that I make a double batch knowing I’ll freeze some and can grab a handful on a whim. They are so good, bet you will too!
Little did I know that my idea of combining some ground meat with ginger and other spices and coating it with the same sauce would not be a unique idea…so while some might consider this appropriation, it is not. I have always said this blog is about sharing the foods I love and we really loved these meatballs. I’m sharing them so you can try something new and unique too!
I am grateful to that first recipe that had me try Gochujang Red Pepper Paste (affiliate link). Never in my wildest dreams would I have picked up a container of something fermented that was made with red peppers if not influenced by a friend who insisted I try Korean Fried Chicken, sight unseen. It adds the most wonderful flavor to these sauces. I think you could probably find it at a Korean market but I ordered mine online.
These would be perfect for an upcoming get together. Easy to prepare and when serving, can be presented as shown with disposable appetizer sticks so each guest can grab their own. Make a lot I assure you they will come back for seconds…even thirds!
For the Mini Meatballs, preheat oven to 350°F. Beat egg, 1/2 cup of the beer and garlic in large bowl until just blended. Stir in bread crumbs, 1 teaspoon of the sea salt and 1/2 teaspoon each of the black pepper and coriander. Add ground beef mix well.
Shape into 1-inch meatballs. Arrange meatballs in single layer on foil-lined 15x10x1-inch baking pan.
Bake 15 to 20 minutes or until cooked through. Drain well.
Meanwhile, for the Sweet and Spicy Sauce, mix tomato sauce, orange marmalade, red pepper, remaining beer, 1/2 teaspoon each sea salt and coriander, and 1/4 teaspoon black pepper in medium saucepan. Bring to boil on medium heat, stirring occasionally. Reduce heat and simmer 15 minutes or until sauce is slightly thickened, stirring occasionally. Add meatballs to sauce simmer another 5 minutes or until meatballs are heated through.
1/2 cup Colman’s Prepared Mustard (found in either the squeezy or the jar)
In a small mixing bowl, combine the Colman’s Prepared Mustard, the BBQ sauce, and the hot sauce.
So You Want It Spicy Do You?
I originally made these Korean meatballs with Sriracha sauce mixed into the meat, but it was killing the kids. Yes, I may be a little heavy handed with my spicing of things, but I LOVE spicy food. I swapped it out for our favourite BBQ sauce (Sweet Baby Ray&rsquos), and suddenly this became the kids favourite meal.
I have to admit, the flavour with the BBQ sauce is amazing, and I wouldn&rsquot go back to just Sriracha sauce. If you really wanted to add the Sriracha sauce into the recipe, add it in addition to the BBQ sauce. Me? I just put a little (or a slightly bigger then little / I&rsquom an idiot &ndash massive) dot on top of each meatball once it&rsquos on your plate.
Crock-Pot Sweet And Spicy Meatballs
This recipe comes to us from Crock-Pot Ladies reader Brittany Nelson. It is a classic recipe that everyone should have in their slow cooker repertoire because it is SO EASY to make and the meatballs are SO DELICIOUS.
Your party guests will gobble these up. Perfect for any holiday, party or get-together you will want to throw these meatballs in the slow cooker and set out a little bowl or container with toothpicks and let your guests help themselves to delicious meatball goodness.
Crockpot Sweet and Spicy Meatballs
Let me start by warning you that these sweet and spicy meatballs are addictive.
Addictive as in, you'll probably keep popping them in your mouth long after your stomach reaches its fullest point.
Looking for more appetizers? Check these out:
Crockpot recipes are my jam. Mostly because when life gets busy (aka always), I can just dump my ingredients into the pot and pretty much forget about them.
This is exactly what I did last weekend which allowed me to get more rest and make a couple of extra recipes for the blog on the same day.
Seriously, I woke up on a Sunday morning&hellip dumped my ingredients into my crockpot, turned it on and went back to bed for two hours. Only to wake up to the smell of sweet and spicy goodness.
If you need a reason to get out of bed, this will do the trick! Almost as tempting as the glorious smell of coffee in the morning to lure me out into the kitchen.
Whenever I make these, I am totally guilty of grabbing one or five before I make them available to the family. I don't know what it is but I just can't help myself! The sweet and spicy goodness is about enough to make my eyes roll to the back of my head.
I prepped my meatballs the night before because I knew I wanted to use my Sunday wisely. This was in order to get the best natural light for my photos, of course, so don't feel you have to disrupt your normal sleeping habits just to get a good pot of sweet and spicy meatballs. They really only take about 4 hours.
My favorite part about this recipe is the simplicity (though not as simple as my dad's famous 2-ingredient crock-pot meatball sauce) and diversity.
Like it spicy? Add more sriracha. Like it sweeter? Pour in a bit more barbecue sauce, honey or brown sugar. But don't let premature taste tests fool you &ndash a flavor tasting before they're ready may trick you into thinking they're spicier than they actually are because the liquids tend to separate.
This recipe is perfect for a busy workweek night, for a yummy pasta topping or even as a party appetizer if you want to serve them on toothpicks!