Honey Garlic Meatballs
To make Honey Garlic Meatballs, bake tender meatballs first, then toss them in a sauce built around honey and garlic while they are still hot. They land right because the meat stays juicy and the sauce shows up with a purpose.
These honey garlic meatballs bake up tender first, then get tossed in a sticky honey-garlic sauce while they're still hot so it clings properly. They're a good app for game day or a full dinner over rice.
They work as an appetizer or a main dish depending on how you serve them. Toss them in the sauce while hot so it coats evenly.
Ingredients
- 1 1/2 pounds ground beef
- 1 egg
- 1/2 cup breadcrumbs
- 2 tablespoons grated onion
- 1/3 cup honey
- 2 tablespoons garlic
- Salt and black pepper
Instructions
- 1Heat the oven to 425°F and line a sheet pan.
- 2Mix the meat, egg, breadcrumbs, onion, salt, and pepper just until combined.
- 3Roll into even meatballs and bake until browned and cooked through.
- 4Warm the honey and garlic together into a sauce if the title wants a sticky finish.
- 5Toss the hot meatballs in the sauce and serve immediately.
Pro Tips
- Do not overmix or the meatballs tighten up.
- A scoop helps with even sizing and even cooking.
- Sauce them hot so the glaze actually grabs on.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days.
Make Ahead
Bake the meatballs ahead and sauce them when serving.
Frequently Asked Questions
Can I make Honey Garlic Meatballs ahead of time?
Yes. Bake the meatballs ahead and sauce them when serving.
How do I store leftover Honey Garlic Meatballs?
Store refrigerated for up to 4 days.
Can I freeze Honey Garlic Meatballs?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Honey Garlic Meatballs?
Honey Garlic Meatballs works best with simple sides or toppings that support the main texture instead of competing with it.