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Honey Garlic Meatballs

Honey garlic meatballs in a glossy sticky sauce on a white plate
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Scoop and roll the mixture into 1-inch meatballs, dampening hands with water to prevent sticking.
  3. 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.
  4. In a medium bowl, whisk together honey, soy sauce, ketchup, rice vinegar, 4 cloves minced garlic, grated ginger, sesame oil, and sriracha (if using).
  5. Pour the sauce into the same skillet. Bring to a gentle simmer.
  6. 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.
  7. 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.
  8. 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

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