Crock-Pot Korean Style Meatballs

I’m really not sure how much better this recipe can get. It’s made in a Crock-Pot, gluten free, and bursting with flavor. Looking for an easy weeknight dinner that will make your family think you worked your butt off all day over the stove – yeah, this is it. 

Today I was feeling in a bit of a funk. Ever have those days? Kids yelling, fighting, and not hearing a word you say.. plus trying to get some work done. Just made for an odd day. I’ve also had bronchitis the past week and am now getting over it. I’m in that weird limbo where I feel better, but still not 100% to push it. Still I wanted to get back to cooking and photographing – two things that make me insanely happy and two things I really haven’t been able to do the past week.

I figured I would take it a bit slow – and stretch my creativity versus my body. What that translates to for me is a quick and easy meal in either the Crock-Pot or Pressure Cooker, and using what we have in the house. We had burgers yesterday for lunch. So, I still had about 2 lbs. of ground beef sitting in my fridge waiting for a new recipe. Most of the members of my family will eat burger. Elijah, our sweet little one, won’t. That kid will not eat any meat for whatever reason. Enter the Rice Noodles. All my children love pasta. It might as well be its own food group to them. We have pasta more times a week than I’m ready to admit. Tonight, given the Korean Style Meatballs I was going to try, I figured Rice Noodles would pair better. Plus, I had some chives growing out of control in my window that needed to be tamed.

You really never know how a new recipe is going to end up until serving time. This was really super quick to make and serve. It has a nice, spicy kick to it that Travis really enjoyed after being outside for over an hour snow-blowing the driveway. It was very cold and windy tonight. The heat from this was not in-your-face. I use Cholula whenever I have to add hot sauce to anything because I enjoy the flavor. I’m not a fan of Tabasco and the pungent vinegar taste that it has. The heat that was present was tamed by honey and Orange Marmalade. You really could use just about any jam or jelly in place of the Orange Marmalade and I’m confident it would still come out delicious – but that’s what our fridge had. Either way, dinner was hours ago and Travis is still telling me how good it was. He even packed up the leftovers – score!