Honey Garlic Meatballs
User Reviews
4.6
Honey Garlic Meatballs
Description
The meatballs are prepared by combining lean ground beef with egg, milk, breadcrumbs, finely diced Vidalia onions, salt, and black pepper. Formed into golf ball-sized spheres and spaced on a baking sheet, they bake at 400°F until cooked through. Baking keeps them tender and provides a hands-off cooking method.
The sauce is made by melting butter and gently sautéing minced garlic to release aroma without browning it. A combination of ketchup, honey, and low-sodium soy sauce is stirred in to create a honey garlic glaze. Meatballs are then simmered briefly in the sauce to coat them evenly and allow it to thicken somewhat.
This dish serves well as a main or appetizer and can be paired with steamed rice, noodles, or vegetables. The sweet and savory balance with the fragrant garlic and honey makes these meatballs flavorful but approachable.
According to the notes, these meatballs are best served fresh but will keep refrigerated up to five days or frozen for up to three months, allowing for convenient meal prep and leftovers.
Ingredients
Meatballs
- 1 pound ground beef I used 90% lean ground sirloin, or ground sirloin
- 1 egg large
- ½ cup milk I used unsweetened cashewmilk
- ½ cup breadcrumbs
- ⅓ cup Vidalia onions diced small (yellow or white onions may be substituted, sweet
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Honey Garlic Sauce
- 1 tablespoon butter unsalted
- 3 garlic minced or finely pressed, cloves
- ¾ cup ketchup
- ⅓ cup honey
- 3 tablespoons soy sauce low-sodium
Instructions
- Preheat oven to 400F, line a baking sheet with aluminum foil, and spray with cooking spray; set aside.
- To a large bowl add the beef, egg, milk, bread crumbs, onions, salt, pepper, and stir to combine.
- Using a 2-tablespoon cookie scoop (or your hands) form approximately 18 to 20 meatballs. After scooping out the meatballs with a cookie scoop, use your hands to roll into smooth balls and place on prepared baking sheet, spaced about 1-inch apart.
- Bake for about 17 to 20 minutes, or until centers of meatballs are no longer pink and are cooked through; set aside.
- To a large skillet add the butter and heat over medium heat to melt.
- Add the garlic and sauté for about 1 minute, stirring frequently, or until garlic is tender and fragrant.
- Add the ketchup, honey, soy sauce, and stir to combine.
- Add the meatballs, toss and stir gently to coat evenly, and simmer over low heat for about 3 to 5 minutes or until sauce has thickened some and meatballs well coated; stir intermittently.
- Transfer meatballs to a serving platter or bowl, insert a toothpick into each meatball if desired, and serve.
Notes
- For best texture and flavor, serve the meatballs fresh after cooking and coating with sauce.
- Store leftovers tightly covered in the refrigerator up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 123kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 35mg | 12% |
| Sodium | 317mg | 13% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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