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- 1 lb ground beef (or chicken/turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 large egg - 2 cloves garlic, minced To make the meatballs, you need some key ingredients. Start with a pound of ground meat. I often use beef, but chicken or turkey works great too. Then, add half a cup of breadcrumbs. This helps the meatballs hold their shape. Next, mix in a quarter cup of grated Parmesan cheese for that savory flavor. Finely chop a quarter cup of fresh parsley. This adds a nice color and taste. You will also need one large egg. It binds everything together. Lastly, two cloves of minced garlic give an extra kick. - 1/2 cup honey - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) The sauce is what makes these meatballs sticky and sweet. You will need half a cup of honey. This is the main sweetener. Then, add a quarter cup of soy sauce for saltiness and depth. Next, mix in two tablespoons of rice vinegar. This adds a bit of tang. For thickening, use one tablespoon of cornstarch mixed with two tablespoons of water. This slurry will help your sauce become smooth and sticky. - Sesame seeds - Sliced green onions For garnish, sprinkle sesame seeds on top. They add crunch and look nice. You can also add sliced green onions for color and a fresh bite. These small details make your dish pop! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). This heats the oven for perfect cooking. - In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, black pepper, and red pepper flakes. Mix until just combined. Don't overmix; you want tender meatballs. - Shape the mixture into 1-inch meatballs. This size cooks evenly and is easy to eat. - Place the meatballs on a lined baking sheet. Make sure they have space between them to cook well. Bake in the preheated oven for 20-25 minutes. Look for a golden brown color. - While the meatballs bake, make the sticky sauce. In a small saucepan, combine honey, soy sauce, and rice vinegar over medium heat. Stir until it simmers. - Gradually add the cornstarch slurry to the sauce. Stir continuously until it thickens, about 2-3 minutes. Remove from heat. The sauce should be thick and glossy, ready to coat the meatballs. To make the best meatballs, start with cold ingredients. When you use cold meat and eggs, it helps keep the meatballs firm. This way, they won’t fall apart when cooking. Be careful not to over-mix the meatball ingredients. Mixing too much makes the meatballs tough. Just combine everything gently until it is mixed. This keeps them soft and juicy. To thicken your sauce, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. If the sauce is too thin, add more of this mixture slowly. Stir as you add it, and watch it thicken. If you don’t have cornstarch, you can use flour instead. Mix a tablespoon of flour with some water to make a slurry. It works just as well and gives a nice texture. These meatballs are great with rice, noodles, or steamed veggies. They soak up the sauce and make a filling meal. For a finishing touch, garnish with sesame seeds and sliced green onions. This adds color and crunch to your dish. It makes it look and taste even better! Pro Tips Choose Your Meat Wisely: Opt for ground beef for a rich flavor, but chicken or turkey can be a lighter alternative. Perfectly Baked Meatballs: Ensure even cooking by spacing the meatballs apart on the baking sheet. Thicken Your Sauce: Stir continuously when adding the cornstarch slurry to prevent lumps and achieve a smooth sauce. Garnishing for Flavor: Don't skip the sesame seeds and green onions; they add crunch and freshness to the dish. {{image_2}} You can switch up the meat in this recipe. I often use ground chicken or turkey instead of beef. This change makes meatballs lighter but still tasty. If you want a vegetarian or vegan option, try using lentils or chickpeas. Both options give a good texture and flavor. To add more flavor, try different spices or herbs. You can mix in Italian herbs like oregano or basil. For a kick, add smoked paprika or cumin. Experimenting with sauces is fun too! Instead of honey garlic, try sweet chili sauce or teriyaki sauce. Each will give the meatballs a unique twist. If you need gluten-free meatballs, use gluten-free breadcrumbs. They work just as well and keep the meatballs moist. For those watching their sugar, use a low-sugar sweetener. You can try agave syrup or a sugar substitute in the sauce. These changes help everyone enjoy this dish! To store sticky honey garlic meatballs, first cool them to room temperature. Place the meatballs in an airtight container. They will last up to four days in the fridge. If you want to freeze them, line a baking sheet with parchment paper. Arrange the meatballs in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. They can stay fresh for up to three months. To reheat meatballs, use the oven or microwave. In the oven, preheat to 350°F (175°C). Place the meatballs on a baking sheet and cover with foil. Heat for about 15 minutes until warm. In the microwave, place meatballs in a bowl and cover with a damp paper towel. Heat in 30-second intervals. Avoid overcooking, as this can make them dry. To make meal prep easy, you can prepare the meatballs ahead of time. Mix and shape them in advance, then store them in the fridge. This saves time on busy nights. Portion the meatballs into servings. You can pair them with rice or noodles for quick meals. This way, you can enjoy tasty, homemade dinners without stress during the week. Sticky honey garlic meatballs can last up to four days in the fridge. To store them, place the meatballs in an airtight container. This keeps them fresh and safe to eat. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper. This way, they won’t stick together. Yes, you can make these meatballs ahead of time. You can prepare the meatball mixture and form the meatballs. Then, store them in the fridge for up to two days before baking. You can also bake them and store in the fridge. Just reheat them when you are ready to eat. This saves time on busy nights. Absolutely! If you want to replace honey, you can use maple syrup or agave nectar. Both options add sweetness and flavor. You can also try brown sugar mixed with water. This creates a similar sweet taste. Adjust the amount to match your preferred sweetness level. In this article, I shared how to make sticky honey garlic meatballs with simple ingredients. You learned the key steps to mix, bake, and sauce your meatballs. I also covered tips for the best results and ways to customize your dish. Whether you prefer beef, chicken, or a vegan option, you can enjoy these flavorful bites. Remember to store your leftovers properly to keep them tasty. Now, you have all the tools to impress friends and family with this satisfying meal. Enjoy cooking and savor every bite!

Sticky Honey Garlic Meatballs

Delicious meatballs coated in a sweet and savory honey garlic sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb ground beef (or chicken/turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional)
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • to taste Sesame seeds and sliced green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, black pepper, and red pepper flakes (if using). Mix until just combined.
  • Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and golden brown.
  • While the meatballs are baking, prepare the sticky sauce. In a small saucepan, combine honey, soy sauce, and rice vinegar over medium heat. Stir until the mixture starts to simmer.
  • Gradually add the cornstarch slurry to the sauce, stirring continuously until it thickens (about 2-3 minutes). Remove from heat.
  • Once the meatballs are done baking, transfer them to a large bowl, and pour the sticky honey garlic sauce over them. Toss gently until all meatballs are evenly coated.
  • Serve the meatballs warm, garnished with sesame seeds and sliced green onions on top.

Notes

Serve warm for best flavor.
Keyword appetizer, honey garlic, meatballs