Honey Garlic Glazed Meatballs

$- 1 pound ground beef or turkey - 1/2 cup breadcrumbs (preferably panko for extra crunch) - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped fresh parsley (plus extra for garnish) - 1 large egg (lightly beaten) - 2 cloves garlic, minced - Salt and pepper to taste For the meatballs, I start with ground beef or turkey. Ground turkey gives a leaner dish. I mix in breadcrumbs for texture, using panko when I want extra crunch. Parmesan cheese brings a nice flavor, while fresh parsley adds color and taste. Minced garlic gives a tasty kick, and the egg helps bind everything. I always add salt and pepper to make them pop. - 1/4 cup honey - 1/4 cup low-sodium soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water The glaze is where the magic happens. I use honey for sweetness and soy sauce for saltiness. Rice vinegar adds a bright tang. Sesame oil brings depth to the flavor. To thicken it, I mix cornstarch with water and add it to the glaze as it warms up. This glaze makes the meatballs shine and taste amazing. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. Preheating the oven ensures your meatballs cook evenly. The parchment paper helps keep them from sticking and makes for easy cleanup. - Combine ingredients in a mixing bowl. - Avoid overworking the meat. In a large bowl, mix 1 pound of ground beef, ½ cup of breadcrumbs, ¼ cup of grated Parmesan, ¼ cup of chopped parsley, 1 beaten egg, 2 cloves of minced garlic, and salt and pepper. I like to use my hands for this. Just mix until everything is well combined. Be careful not to overwork the meat; this keeps the meatballs tender. - Form meatballs and arrange on the baking sheet. - Bake for 18-20 minutes until golden brown. With your hands, roll the mixture into small balls, about 1 inch wide. Place them on the baking sheet, leaving space between each one. Bake in the oven for 18-20 minutes. They should be golden brown and reach an internal temperature of 165°F. - Combine glaze ingredients in a saucepan. - Thicken the glaze with cornstarch mixture. While the meatballs bake, mix ¼ cup honey, ¼ cup soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in a saucepan. Heat it over medium until it bubbles. Next, stir in the cornstarch mixed with 2 tablespoons of water. Cook it for a few minutes until it thickens. - Coat baked meatballs in glaze. - Serve warm and garnish if desired. Once your meatballs are done, transfer them to a bowl. Pour the glaze over them and toss to coat. Serve them warm on a platter. You can add extra chopped parsley on top for a nice touch. To make great meatballs, I suggest using panko breadcrumbs. They add extra crunch and texture. This type of breadcrumb helps keep the meatballs light and fluffy. When you form the meatballs, leave space between them on the baking sheet. This helps them cook evenly. If they touch, they may steam instead of bake, which is not what you want. For the glaze, you want the right thickness. Start by making it on the stove. Mix honey, soy sauce, rice vinegar, and sesame oil in a pan. Heat it until it bubbles gently. Then, add the cornstarch and water mix to thicken it. Stir well to avoid lumps. You can adjust the taste by adding more honey for sweetness or more soy sauce for saltiness. Always taste and tweak it to your liking. When serving, pair the meatballs with rice or noodles for a full meal. You can also serve them with steamed veggies. For a fun presentation, arrange the meatballs on a platter and drizzle extra glaze on top. Sprinkle sesame seeds and sliced green onions to make it look fancy. This adds a nice touch and extra flavor. Enjoy every bite! Pro Tips Use Fresh Ingredients: Fresh garlic and parsley greatly enhance the flavor of the meatballs, making them more aromatic and tasty. Don’t Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs. Experiment with Proteins: Try substituting ground beef with ground chicken or even plant-based meat for a different flavor profile and texture. Adjust the Glaze: Feel free to tweak the sweetness or saltiness of the glaze by adjusting the honey or soy sauce according to your taste preference. {{image_4}} You can swap the ground beef for ground turkey or chicken. This change makes the dish leaner while still keeping it tasty. Ground turkey has a lighter flavor, but it absorbs the honey garlic glaze well. If you want a meat-free option, try using vegetarian meatballs. You can find them in stores or make your own using black beans, lentils, or chickpeas. These options still pair great with the sweet and savory glaze. To add a kick to your meatballs, consider adding spices. Ginger gives a warm flavor, while chili flakes add heat. Both can enhance the taste of the dish. You can also try different glazes. A sweet and spicy sriracha glaze or a tangy barbecue sauce can change the whole experience. Each variation brings its own charm to the honey garlic meatballs. If you want to save time, prep the meatballs ahead of time. You can form them and freeze them before baking. Just place them in a single layer on a baking sheet, then freeze until solid. Once frozen, store them in a freezer bag. When you’re ready to cook, bake them straight from the freezer. To reheat, bake in the oven or microwave until hot. The glaze can be added right before serving for a fresh taste. To keep your honey garlic glazed meatballs fresh, store them in the fridge. Place them in an airtight container. This helps lock in moisture and flavor. They will stay good for about three to four days. Allow the meatballs to cool down before sealing them. This prevents excess moisture from making them soggy. You can freeze meatballs to enjoy later. If you freeze them before cooking, form the meatballs and place them on a baking sheet. Freeze them for about an hour. Once they are firm, transfer them to a freezer bag. Remove as much air as possible to avoid freezer burn. If you prefer to freeze after cooking, wait for the meatballs to cool. Store them in a similar way. When you’re ready to eat, thaw them overnight in the fridge. Reheat them in the oven or on the stove until warm. Cooked meatballs can last in the fridge for about three to four days. Uncooked meatballs should be used within one to two days when stored in the fridge. If frozen, cooked meatballs can last for about two to three months. Uncooked meatballs can stay good for up to four months in the freezer. Always check for signs of spoilage, like off smells or changes in color. If you need a substitute for breadcrumbs, you have a few good options. For a gluten-free choice, you can use crushed nuts or gluten-free oats. Both will bind the meat and add texture. Another option is crushed crackers. They work well and add a nice flavor. Just make sure to adjust the salt since some crackers can be salty. To check if the meatballs are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). This means they are safe to eat. You can also look for visual cues. The meatballs should be golden brown on the outside. If they are firm to the touch, they are likely cooked through. Yes, you can adapt this recipe for a slow cooker. First, brown the meatballs in a skillet for extra flavor. Then, place them in the slow cooker. Mix the glaze ingredients and pour them over the meatballs. Cook on low for 4-6 hours or high for 2-3 hours. This will give you tender meatballs with a rich glaze. Enjoy! This recipe for meatballs is both simple and delicious. You learned about key ingredients, from the ground beef to the glaze. We walked through step-by-step instructions to bake and coat your meatballs just right. I shared tips to perfect your dish and some tasty variations. With these insights, you can create great meals for any occasion. Enjoy your cooking and share these tips with friends!$

Honey Garlic Glazed Meatballs

Delicious meatballs coated in a sweet and savory honey garlic glaze.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 pound ground beef
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
0.25 cup finely chopped fresh parsley
1 large egg
2 cloves garlic, minced
to taste salt and pepper
0.25 cup honey
0.25 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a spacious mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, beaten egg, minced garlic, and a generous pinch of salt and pepper. Mix until thoroughly combined.
Roll the mixture into small meatballs, approximately 1 inch in diameter, and place them on the prepared baking sheet, spaced about 1 inch apart.
Bake the meatballs for 18-20 minutes, or until fully cooked through and golden brown.
In a small saucepan over medium heat, combine the honey, soy sauce, rice vinegar, and sesame oil. Stir until it begins to bubble gently.
Add the cornstarch mixture to the saucepan, stirring continuously until the glaze thickens, about 2-3 minutes. Remove from heat.
Transfer the baked meatballs to a large mixing bowl and pour the honey garlic glaze over them. Toss gently to coat.
Serve the meatballs warm on a platter, garnished with extra chopped parsley if desired.

Notes

For an eye-catching display, arrange the glazed meatballs on a serving platter, drizzling additional glaze over the top. Sprinkle with sesame seeds and finely sliced green onions to enhance both flavor and visual appeal.

Keyword appetizer, honey garlic, meatballs