Description
These Honey Garlic Glazed Meatballs are tender, juicy, and coated in a sticky-sweet glaze that’s absolutely irresistible! Perfect for dinner over rice, as party appetizers, or meal prep. Ready in just 40 minutes with simple ingredients!
Ingredients
Scale
For the Meatballs:
- 1½ lbs ground beef (80/20 or 85/15)
- ½ cup breadcrumbs (plain or Italian-seasoned)
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Honey Garlic Glaze:
- ⅓ cup honey
- ¼ cup soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil (optional but recommended)
For Garnish:
- 2 tablespoons sesame seeds
- 3 green onions, sliced
- Red pepper flakes (optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
- Make the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, onion powder, salt, and black pepper. Use your hands to mix everything together gently until just combined—don’t overmix or the meatballs will be tough.
- Shape the Meatballs: Using a 1.5-tablespoon cookie scoop or spoon, portion out the meat mixture and roll into balls about 1.5 inches in diameter. You should get about 24 meatballs. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Meatballs: Bake for 18-20 minutes until the meatballs are browned and cooked through (internal temperature should reach 160°F). They don’t need to be perfectly browned—they’ll get color from the glaze.
- Make the Honey Garlic Glaze: While the meatballs bake, prepare the glaze. In a large skillet or saucepan over medium heat, combine honey, soy sauce, minced garlic, ginger, rice vinegar, and sesame oil (if using). Bring to a gentle simmer, stirring frequently.
- Thicken the Glaze: In a small bowl, whisk together cornstarch and water to create a slurry. Once the glaze is simmering, slowly pour in the cornstarch mixture while stirring constantly. Continue cooking for 2-3 minutes until the glaze thickens to a syrupy consistency that coats the back of a spoon.
- Combine Meatballs and Glaze: Add the baked meatballs to the skillet with the glaze. Gently toss to coat each meatball completely in the sticky glaze. Let them simmer in the glaze for 3-5 minutes, turning occasionally, until the glaze becomes thick and glossy and clings beautifully to each meatball.
- Garnish and Serve: Transfer the glazed meatballs to a serving dish. Sprinkle with sesame seeds, sliced green onions, and red pepper flakes if desired. Serve immediately while hot and sticky, or keep warm in a slow cooker set to low if serving at a party.
Notes
- Even Sizing: Use a cookie scoop for uniform meatballs that cook evenly at the same rate.
- Don’t Overmix: Overworking the meat creates dense, tough meatballs. Mix just until combined.
- Glaze Consistency: If the glaze seems too thick, add a tablespoon of water. Too thin? Simmer longer to reduce.
- Make It Spicy: Add sriracha or increase red pepper flakes for heat lovers.
- Slow Cooker Method: After glazing, transfer to a slow cooker on low to keep warm for parties.
- Pan-Frying Option: Instead of baking, brown meatballs in a skillet with oil, then proceed with the glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Appetizer
- Method: Baking & Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 4 meatballs
- Calories: 385
- Sugar: 14g
- Sodium: 725mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg