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Recipe Ingredients

  • 1/3 cup maple syrup
  • 1/2 cup water
  • 4 tbsp gochujang
  • 3 tbsp ketchup
  • 2 tbsp freshly minced garlic
  • 2 tbsp granulated sugar
  • 1 tsp Worcestershire sauce
  • 24 frozen snack-size meatballs

Recipe Directions

  1. Combine the maple syrup, water, gochujang, ketchup, garlic, sugar and Worcestershire sauce in a mixing bowl and whisk to combine.

For the Stove-Top:

  1. Place the sauce in a saucepot and bring to a simmer over medium heat.  Add the frozen meatballs and toss to coat.  Reduce the heat to medium-low and simmer for 20 minutes, stirring often.

For the Slow Cooker:

  1. Combine the sauce and the meatballs in your slow cooker and stir to coat well.  Cook for 1 1/2 hours on High, stirring halfway through the cooking process.

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