Slow Cooker Korean Meatballs

Ingredients:

Meatballs

2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed (approx. 1 cup)
1/3 cup dry minced onion
1/3 cup milk
1 tsp EACH salt, garlic pwdr, onion pwder, ginger pwdr
1/4 teaspoon pepper

Sweet and Spicy Korean Sauce

1 10 oz. jar seedless blackberry preserves (1 cup)
1/2 cup hoisin sauce
3 tablespoons Gochujang
1/4 cup red wine vinegar
2 tablespoon low sodium soy sauce
1 1/2 tablespoons cornstarch
1/2 tsp EACH ginger pwdr, garlic pwdr, onion pwdr
1/4 teaspoon pepper

Directions:

Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.
Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.
Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.