Description

These honey garlic meatballs are sticky, glossy, and perfect for game day. Made in under 30 minutes with simple ingredients, they feature a caramelized glaze that clings to each meatball.

Ingredients

Scale

1 lb ground beef (80/20 blend preferred)
½ cup breadcrumbs (plain or panko)
1 large egg, beaten
3 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 tablespoons fresh parsley, chopped (optional)
⅓ cup honey
¼ cup low-sodium soy sauce
4 cloves garlic, minced (for glaze)
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
1 tablespoon cornstarch (optional, for thicker glaze)
2 tablespoons water (for cornstarch slurry)
1 tablespoon toasted sesame seeds (for garnish, optional)
2 green onions, sliced thin (for garnish, optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, 3 minced garlic cloves, salt, black pepper, and onion powder. Mix with your hands until just combined. Do not overmix.
Scoop the mixture into 1.5-tablespoon portions and roll gently into smooth balls. Place on prepared baking sheet, spaced about 1 inch apart. You should get about 20 to 22 meatballs.
Bake for 12 to 15 minutes, until browned and cooked through (internal temperature of 160°F / 71°C).
While meatballs bake, make the glaze: In a small bowl, whisk together honey, soy sauce, 4 minced garlic cloves, rice vinegar, and sesame oil (if using). Set aside.
Heat a large skillet over medium heat. Add baked meatballs directly to the skillet. Pour glaze over meatballs and bring to a simmer. Cook for 3 to 4 minutes, gently turning meatballs every minute, until glaze reduces and thickens into a sticky coating.
If desired, mix cornstarch with water to make a slurry and stir into skillet during the last minute of cooking for a thicker glaze.
Transfer glazed meatballs to a serving platter. Garnish with toasted sesame seeds and sliced green onions if using. Serve immediately.

Notes

Don’t overmix the meat to keep them tender. Use a cookie scoop for uniform sizing. Bake instead of frying for consistent results. Let the glaze reduce properly for a sticky coating. Double the glaze for a big batch. Meatballs taste even better the next day.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 4 meatballs
Calories: 285
Sugar: 14
Sodium: 620
Fat: 14
Saturated Fat: 5
Carbohydrates: 18
Fiber: 0.5
Protein: 22

Keywords: honey garlic meatballs, game day appetizer, easy meatballs, 30-minute recipe, sticky meatballs, party appetizer