Honey garlic meatballs are the juicy, tender, sticky-glazed bites that disappear from the plate as fast as you can serve them. Seasoned beef meatballs bake until golden, then get tossed in a glossy sauce of honey, garlic, soy sauce, and a little rice vinegar that is sweet, savory, and slightly tangy.
This easy honey garlic meatballs recipe bakes the meatballs on a sheet pan, so there is no splattering stovetop frying, and the sauce comes together in a small saucepan in just 5 minutes. A little panko and milk in the mixture keeps the meatballs moist and tender, instead of dense and dry.
Serve them over steamed rice with broccoli for a family dinner, or stick toothpicks in them for a party appetizer that everyone loves. They also freeze well, so a double batch gives you easy dinners and game-day snacks whenever you need them.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings (about 24 meatballs)
Category: Dinner / Appetizer
Why You’ll Love These Honey Garlic Meatballs
- Juicy, tender meatballs with a sticky glaze
- Baked in the oven, so there is no frying
- Sweet, savory, and garlicky flavor
- Great as a dinner or a party appetizer
- Freezer friendly for busy weeks
Ingredients You’ll Need for Honey Garlic Meatballs
- 1 1/2 pounds ground beef (80/20)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 3 garlic cloves, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the sauce: 1/3 cup honey, 1/4 cup soy sauce, 4 garlic cloves minced, 2 tablespoons rice vinegar, 1 tablespoon ketchup, 1 teaspoon cornstarch mixed with 1 tablespoon water
- Sesame seeds and sliced green onions, for garnish
How to Make Honey Garlic Meatballs
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Stir the panko and milk together in a large bowl and let sit for 5 minutes to soften.
- Add the ground beef, egg, garlic, green onions, soy sauce, salt, and pepper and mix gently until just combined.
- Roll the mixture into 1 1/2-inch meatballs, about 24 in total, and place them on the baking sheet.
- Bake for 18 to 20 minutes until browned and cooked through to 160°F.
- While the meatballs bake, combine the honey, soy sauce, garlic, rice vinegar, and ketchup in a small saucepan and bring to a simmer.
- Stir in the cornstarch mixture and cook for 1 to 2 minutes until the sauce thickens.
- Toss the hot meatballs in the sauce until coated and glossy.
- Garnish with sesame seeds and green onions and serve over rice or on toothpicks.
Tips for the Best Honey Garlic Meatballs
- Don’t overmix the meat. Mixing just until combined keeps the meatballs tender, while overworking makes them tough.
- Use 80/20 ground beef. The extra fat keeps the meatballs juicy, and lean beef can turn dry in the oven.
- Soak the panko in milk. This simple panade holds moisture inside the meatballs as they bake.
- Use a cookie scoop for evenly sized meatballs that cook at the same rate.
- Toss in the sauce while still hot so the glaze clings and turns sticky.
Variations to Try
- Use ground turkey or chicken for a lighter meatball
- Add grated fresh ginger to the sauce
- Stir in sriracha for sweet heat
- Cook in the air fryer at 380°F for 10 to 12 minutes
- Simmer in a slow cooker on low for 2 hours to keep warm for a party
How to Store It
Store leftover meatballs with the sauce in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a covered skillet with a splash of water.
Freeze the cooked, sauced meatballs for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Frequently Asked Questions
How do I know when meatballs are cooked through?
They should reach an internal temperature of 160°F for beef. They will be browned on the outside with no pink in the center.
Can I make honey garlic meatballs ahead of time?
Yes. Bake the meatballs and make the sauce up to 2 days ahead, then reheat and toss them together before serving.
Why are my meatballs dry?
They may have been overmixed, overbaked, or made with very lean beef. Use 80/20 beef, a milk and panko mixture, and don’t overbake.
Can I use frozen meatballs?
Yes. Heat store-bought frozen meatballs according to the package, then toss them in the honey garlic sauce.
Honey Garlic Meatballs
Ingredients
Equipment
Method
- Soak the panko in milk and mix gently with the beef, egg, garlic, green onions, soy sauce, salt, and pepper.
- Tip: Don't overmix.
- Roll into 1 1/2-inch meatballs and bake at 400°F for 18 to 20 minutes.
- Simmer the honey, soy sauce, garlic, vinegar, and ketchup and thicken with the cornstarch mixture.
- Toss the hot meatballs in the sauce and garnish.
Notes
Freezes for up to 3 months.