Nothing disappears faster at a party faster than my sweet and savory gochujang meatballs. This recipe is one of my personal favorites and a guaranteed crowd pleaser. It is incredibly easy to make since it comes together in a crockpot, which makes it a set it and forget it appetizer that is perfect for busy holiday gatherings. You can toss everything in, let it simmer and focus on getting ready for the celebration.

I lived in South Korea for three years in my twenties, and it remains one of the most transformative chapters of my life. I fell in love with the country, the warmth of the people and the food that brought everyone together. I developed this recipe myself because I love to cook, and I often catch myself recreating the flavors I enjoyed most during those years. Korean dishes taught me how exciting and comforting a meal can be, and this recipe is my way of bringing a little of that joy to my own kitchen. It is not a traditional Korean dish, but it is inspired by the flavors I came to love. It has spicy gochujang, sweet honey, and a rich sauce that coats every bite.

With freezer meatballs and a quick stovetop sauce, this crockpot dish brings a touch of Korean flavor to any potluck spread or holiday celebration. These meatballs are delicious, full of flavor, and always the first thing to disappear.

Sweet Heat Gochujang Meatballs
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: about 8

Ingredients

  • 1 (26 ozs.) bag frozen meatballs 
  • 5 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 teaspoon onion powder
  • 3 tablespoons honey
  • 2 teaspoons Worcestershire sauce
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons gochujang (adjust to heat preference)
  • 3 tablespoons ketchup
  • 1 tablespoon sugar
  • 1/3 cup water
  • salt and pepper to taste
  • 1/4 cup scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Directions

  1. In a small saucepan over medium heat, melt the butter. Stir in gochujang, garlic, honey, Worcestershire sauce, ketchup, sugar, onion powder, soy sauce and water. Season with salt and pepper to taste.
  2. Add the frozen meatballs to your crockpot. Pour the sauce over the meatballs and toss until evenly coated.
  3. Cover and cook on high for 3 hours.
  4. Garnish with toasted sesame seeds and fresh scallions before serving.
  5. Enjoy!

Note

These meatballs can be made a day ahead. The flavors deepen overnight, and they reheat well in the crockpot on low.

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