This dish takes a classic American party appetizer and gives it a timeless, almost rustic charm. The combination of sweet honey and pungent garlic has been a beloved pairing across cultures for centuries, creating a universally comforting sauce for these tender meatballs. I think we’ve all had that moment on a busy weeknight, staring into the fridge, wondering if it’s just easier to order in. But what if you could have something just as delicious, and arguably more satisfying, ready with ingredients you likely already have? That’s the magic of these Honey Garlic Meatballs. They’re the ultimate cozy meal that feels like a treat but fits right into the rhythm of a regular kitchen on a regular night. Simple ingredients, warm memories. This recipe is my go-to for turning a hectic evening into a comforting family dinner that everyone gathers around. It’s comfort food, made easy, much like our hands-off Crockpot Honey Garlic Chicken.
Table of Contents
Honey Garlic Meatballs
This dish transforms a classic party appetizer into a cozy, family-friendly dinner. Tender meatballs are browned and simmered in a sweet, savory, and sticky honey garlic sauce. It's a quick, satisfying meal made with simple pantry staples.
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35min
- Yield: 4-5 servings 1x
- Category: dinner
- Method: pan-frying, simmering
- Cuisine: American
Ingredients
- 1 ½ pounds ground beef (85/15 blend)
- ⅓ cup plain breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon neutral oil (for browning)
- ½ cup honey
- ⅓ cup soy sauce
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or red pepper flakes (optional)
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, 3 cloves minced garlic, parsley, onion powder, salt, and pepper. Mix gently with hands until just combined.
- Scoop and roll the mixture into 1-inch meatballs, dampening hands with water to prevent sticking.
- Heat a large skillet or Dutch oven over medium-high heat. Add the neutral oil. Working in batches, brown the meatballs for 1-2 minutes per side to form a crust. Transfer to a plate.
- In a medium bowl, whisk together honey, soy sauce, ketchup, rice vinegar, 4 cloves minced garlic, grated ginger, sesame oil, and sriracha (if using).
- Pour the sauce into the same skillet. Bring to a gentle simmer.
- In a small bowl, mix cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 1-2 minutes until thickened and glossy.
- Return all meatballs to the skillet, coating them in the sauce. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until meatballs are cooked through, stirring gently halfway.
- Serve meatballs and sauce over rice or noodles, garnished with sesame seeds and green onions.
Notes
For gluten-free, use gluten-free breadcrumbs and tamari. For dairy-free, omit the Parmesan. Do not overcrowd the pan when browning the meatballs. The cornstarch slurry must be mixed with cold water before adding to the hot sauce to prevent clumping.
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 25
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 32
- Fiber: 1
- Protein: 24
- Cholesterol: 95
Ingredients List for Honey Garlic Meatballs
Honey Garlic Meatballs come together with a short list of simple ingredients, most of which are pantry staples. This is the kind of recipe that proves great flavor doesn’t require a complicated grocery run.
For the Meatballs:
- 1 ½ pounds ground beef (I use 85/15 for the best balance of flavor and tenderness)
- ⅓ cup plain breadcrumbs (Panko works great too)
- ¼ cup finely grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried)
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Honey Garlic Sauce:
- ½ cup honey
- ⅓ cup soy sauce (use reduced-sodium if preferred)
- ¼ cup ketchup
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil (for that deep, nutty aroma)
- 1 teaspoon sriracha or red pepper flakes (optional, for a gentle kick)
- 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry, for thickening)
Smart Swaps & Dietary Notes:
- Ground Meat: A mix of beef and pork is fantastic, or use all ground turkey or chicken for a lighter option.
- Gluten-Free: Use gluten-free breadcrumbs and swap the soy sauce for tamari or coconut aminos.
- Dairy-Free: Simply omit the Parmesan cheese from the meatball mixture.
Timing
One of the best parts about this Honey Garlic Meatballs recipe is how quickly it comes together, making it a perfect candidate for your roster of quick dinner recipes for family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
That’s less time than it takes for delivery to arrive, and you get the unbeatable aroma of garlic and honey filling your kitchen. It’s about 30% faster than many baked meatball recipes because we’re browning them first for maximum flavor, then simmering in the sauce.
Step-by-Step Instructions
Follow these simple steps for perfectly tender meatballs coated in a sticky, glossy sauce. The process is straightforward and forgiving.
1. Mix and Form the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, onion powder, salt, and pepper. Use your hands to mix gently but thoroughly—overworking can make the meatballs tough. Once combined, scoop and roll into 1-inch balls. You should get about 24-28 meatballs. Pro Tip: Dampen your hands slightly with water to prevent the mixture from sticking.
2. Brown the Meatballs
Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of neutral oil. Working in batches to avoid crowding, add the meatballs and cook for 1-2 minutes per side, just until they develop a nice brown crust. They do not need to be cooked through at this stage. Transfer them to a clean plate. This browning step is non-negotiable for building deep, savory flavor in your Honey Garlic Meatballs.
3. Whisk Together the Sauce
In a medium bowl or measuring cup, whisk together the honey, soy sauce, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and sriracha (if using). This sweet, salty, and tangy sauce is the heart of the dish.
4. Simmer and Thicken
Pour the sauce into the same skillet you used for the meatballs (all those browned bits are flavor gold!). Let it come to a gentle simmer. In a small bowl, make a slurry by mixing the cornstarch with cold water until smooth. Whisk this slurry into the simmering sauce. Let it cook for 1-2 minutes until the sauce thickens slightly and becomes glossy.
5. Finish Cooking the Meatballs
Gently return all the meatballs to the skillet, coating them in the sauce. Reduce the heat to medium-low, cover, and let them simmer for 8-10 minutes, or until the meatballs are cooked through. Give them a gentle stir halfway through. The sauce will continue to thicken and cling to each meatball beautifully.
Nutritional Information
This information is an estimate per serving (about 5-6 meatballs with sauce).
- Calories: ~380
- Protein: 24g
- Carbohydrates: 32g
- Fat: 18g
- Sodium: ~900mg (use reduced-sodium soy sauce to lower this)
The protein from the beef helps keep you full, while the honey provides a natural energy source. Garlic and ginger are both known for their anti-inflammatory properties, making this a flavorful part of your healthy dinner ideas.
Equipment Needed
You don’t need any fancy gadgets for these Honey Garlic Meatballs. Just a few trusty kitchen basics:
- Large Mixing Bowl
- Large Skillet or Dutch Oven (with a lid is ideal)
- Measuring Cups and Spoons
- Whisk
- Spatula or Tongs
A Dutch oven is my personal favorite because it retains heat so evenly for simmering, but a good non-stick or stainless steel skillet works perfectly.
Why You’ll Love This Recipe
- Weeknight Hero: From fridge to table in about 35 minutes. It’s the ultimate solution for simple dinner ideas that don’t sacrifice flavor.
- Crowd-Pleaser: The sweet and savory honey garlic sauce is universally loved by both kids and adults. It’s a guaranteed family dinner win.
- Meal Prep & Freezer Friendly: Make a double batch! These meatballs freeze and reheat beautifully for future healthy dinner recipes for family.
- Incredibly Versatile: Serve them over rice, noodles, or mashed potatoes for a main course, or stick them with toothpicks for an easy appetizer, much like our popular Sausage Cream Cheese Crescent Bites.
- Pantry-Powerful: You probably have 80% of the ingredients already. It’s food that feels like home, without a special trip to the store.
Healthier Alternatives for the Recipe
Want to lighten things up? These swaps keep the spirit of the Honey Garlic Meatballs intact:
- Leaner Protein: Use 93% lean ground turkey or chicken.
- Lower Sugar: Replace half the honey with sugar-free maple syrup or a monk fruit sweetener blend.
- Reduce Sodium: Opt for low-sodium soy sauce and no-salt-added ketchup.
- Whole Grain: Use whole-wheat Panko breadcrumbs for added fiber.
- Air Fryer Option: For less oil, cook the formed meatballs in an air fryer at 375°F for 10-12 minutes, shaking halfway, then toss in the sauce on the stovetop.
Serving Suggestions
These Honey Garlic Meatballs are the star of a cozy meal. Here’s how to build a complete dinner:
- Over a Bed of: Fluffy white rice, brown rice, or cauliflower rice. Buttered egg noodles or zucchini noodles also work wonderfully.
- With a Side of: Steamed broccoli, roasted green beans, or a simple cucumber salad to cut through the richness.
- Garnish Generously: A sprinkle of sesame seeds and thinly sliced green onions adds color and a fresh finish. A extra drizzle of sauce is always encouraged.
- Appetizer Style: Serve them in a slow cooker on the warm setting with toothpicks for a party, similar to how you’d present Bacon Wrapped Jalapeno Poppers.
Common Mistakes to Avoid
A few small tips can make a big difference in your final dish:
- Overmixing the Meat: This compacts the proteins and can lead to dense, tough meatballs. Mix just until the ingredients are combined.
- Skipping the Browning Step: Those browned bits = flavor. Taking the extra 5 minutes to sear the meatballs creates a deeper, more complex taste in the final Honey Garlic Meatballs.
- Crowding the Pan: If you add all the meatballs at once, they’ll steam instead of brown. Cook in batches for the best crust.
- Adding Cornstarch Directly to Hot Sauce: It will clump instantly. Always make a slurry with cold water first for a smooth, lump-free sauce.
- Overcooking the Meatballs: Once they’re simmering in the sauce, keep an eye on the clock. Overcooked meatballs become dry.
Storing Tips for the Recipe
These Honey Garlic Meatballs are arguably even better the next day as the flavors meld.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Let the meatballs and sauce cool completely, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm in a covered skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave in 30-second intervals, stirring in between.
For a truly hands-off approach, you can adapt this into one of those glorious dump and go crockpot dinners. Simply place the browned meatballs and whisked sauce (hold the cornstarch slurry) in your slow cooker and cook on LOW for 3-4 hours. Stir in the slurry during the last 30 minutes to thicken. It’s a method we love, as seen in our Crockpot Honey Garlic Chicken.
Conclusion
At the end of a long day, there’s something deeply comforting about a dish that’s both effortless and deeply satisfying. These Honey Garlic Meatballs are exactly that—a timeless combination that turns simple ingredients into a memorable family dinner. They prove that you don’t need takeout to have something incredibly delicious on the table. Regular kitchen, regular time, great results.
I hope this recipe finds its way into your regular rotation. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your cozy creations.
If you’re a fan of this sweet, garlicky, sticky sauce, you’ll definitely want to try our Slow Cooker Honey Garlic Chicken for another easy weeknight option. And for more garlicky goodness in appetizer form, our Garlic Butter Shrimp Bites are always a hit. Happy cooking.
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FAQs about Honey Garlic Meatballs
What goes well with honey garlic meatballs?
Honey garlic meatballs pair well with a variety of sides, including rice (white, brown, or fried), noodles (egg noodles, spaghetti, or soba noodles), roasted vegetables (broccoli, asparagus, or bell peppers), mashed potatoes, or even a simple salad. They're also great as an appetizer or party snack.
How do you keep meatballs from drying out?
To prevent meatballs from drying out, avoid overcooking them. Ensure you use a good meat-to-fat ratio (around 80% lean to 20% fat). Adding breadcrumbs and an egg to the meatball mixture also helps retain moisture. Simmering the meatballs in the honey garlic sauce further prevents dryness.
What is honey garlic sauce made of?
Honey garlic sauce is typically made from a combination of honey, garlic (minced or garlic powder), soy sauce, and sometimes other ingredients like vinegar (rice vinegar or apple cider vinegar), sesame oil, ginger, red pepper flakes (for heat), and cornstarch (to thicken the sauce).
Are meatballs better baked or fried?
Both baking and frying meatballs have their advantages. Baking is generally healthier as it requires less oil and is less messy. Frying, on the other hand, provides a more browned and crispy exterior. The best method often depends on personal preference.
Can I freeze honey garlic meatballs?
Yes, honey garlic meatballs freeze very well. Allow the cooked meatballs (with or without the sauce) to cool completely before placing them in an airtight container or freezer bags. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
What kind of ground meat is best for meatballs?
A mixture of ground beef and ground pork often creates the best flavor and texture for meatballs. Using a ratio of about 50/50 is a good starting point. You can also use ground turkey or chicken, but they might require extra binders (like breadcrumbs and egg) to maintain their shape and moisture.
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