Description
These Honey Garlic Glazed Meatballs are tender, juicy, and coated in a sticky, sweet-and-savpy honey garlic sauce. Made with ground beef and seasoned with garlic, soy sauce, and a hint of heat from red pepper flakes, they are perfect as an appetizer or main dish. The meatballs are seared in a skillet then simmered in a luscious glaze for irresistible flavor.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Honey Garlic Glaze
- 2 tablespoons olive oil
- 1/2 cup honey
- 4 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Garnish
- Chopped fresh parsley
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, minced garlic, egg, 1 tablespoon soy sauce, salt, and black pepper. Mix together until well combined without overmixing to keep the meatballs tender.
- Shape Meatballs: Form the mixture into 1-inch meatballs and place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding and sear them on all sides for about 5-7 minutes until browned. Transfer browned meatballs to a plate and set aside.
- Make Glaze: Reduce skillet heat to medium-low and add honey, 4 tablespoons soy sauce, ketchup, apple cider vinegar, garlic powder, and red pepper flakes (if using). Stir well to combine all ingredients.
- Thicken Sauce: Bring the glaze mixture to a simmer. Stir in the cornstarch and water mixture and continue stirring until the sauce thickens, about 2 minutes.
- Glaze Meatballs: Return the browned meatballs to the skillet, gently toss to coat them evenly in the thickened sauce. Let them simmer for an additional 5 minutes to cook through and develop a glossy glaze.
- Garnish and Serve: Sprinkle freshly chopped parsley over the glazed meatballs before serving to add a fresh herbal note and appealing color.
Notes
- Do not overmix the meatball mixture to avoid dense meatballs.
- Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
- Searing meatballs before glazing helps lock in moisture and adds flavor.
- Adjust red pepper flakes to your preferred spice level or omit for a milder taste.
- The cornstarch slurry is key for thickening the glaze to coat the meatballs perfectly.
- These meatballs pair well with rice, noodles, or steamed vegetables.
