Honey Garlic Meatballs
Beef and pork meatballs baked until browned and tossed in a sticky honey, garlic and soy glaze. Six servings in 45 minutes.
Storing and Planning Ahead
Keeps in the fridge for up to 3 days. Reheat at 180°C for 10 minutes. Freezes for up to 3 months.
Making Honey Garlic Meatballs
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a tray. Soak the breadcrumbs in the milk for 5 minutes.
-
Mix the mince, soaked crumbs, egg, 2 garlic cloves, salt and pepper gently. Shape into 24 balls.
-
Bake for 20 minutes, until browned and cooked through.
-
Meanwhile, simmer the honey, soy sauce, remaining garlic and vinegar in a small pan for 4 minutes until syrupy. Toss the meatballs in the glaze and sprinkle with the sesame seeds.
Worth Knowing
- Mix the meatballs lightly to keep them tender.
- Wet your hands to shape them without sticking.
- Make the glaze while they bake; honey burns quickly.
Why the Method Is What It Is
Panade is the answer to dry meatballs. Soaking breadcrumbs in milk for 5 minutes and mixing them in holds moisture inside the meat as it cooks, and the result stays tender instead of turning into hard little lumps.
Mix gently, just until combined. A heavy hand compacts the meat. Shape into balls of about 30 g, using wet hands to stop the mixture sticking.
Bake rather than fry. A hot oven browns them evenly, they do not need turning, and the tray is the only thing to wash.
The glaze goes on at the end. Honey burns, so it is simmered separately in a small pan with garlic and soy sauce, and tossed with the hot meatballs. Serve them warm with cocktail sticks, or over rice. The meatballs freeze well before glazing, so a large batch is worthwhile. Defrost them overnight in the fridge and warm in the oven, then toss in a freshly made glaze just before serving.
Serving Ideas
Steamed rice · Cocktail sticks · Cucumber salad · Stir-fried vegetables
Changing the Recipe
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Questions About Honey Garlic Meatballs
How long does Honey Garlic Meatballs take to make?
About 45 minutes in total — 20 minutes of preparation and 25 minutes of cooking. The recipe serves 6.
What are the key tips for making Honey Garlic Meatballs?
Mix the meatballs lightly to keep them tender. Wet your hands to shape them without sticking. Make the glaze while they bake; honey burns quickly.
What should I serve with Honey Garlic Meatballs?
Steamed rice; Cocktail sticks; Cucumber salad; Stir-fried vegetables.
Can Honey Garlic Meatballs be made ahead or frozen?
Keeps in the fridge for up to 3 days. Reheat at 180°C for 10 minutes. Freezes for up to 3 months.
Is Honey Garlic Meatballs suitable for a special diet?
This recipe is low-carb. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Honey Garlic Meatballs?
About 282 kcal per serving, with 19 g protein, 20 g carbohydrate and 14 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More American cooking and appetizers ideas from Weekly Delight.
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
Fluffy Buttermilk Pancakes
Tall, tender pancakes with a tangy edge and a golden, even surface. The lumps in the batter are not a mistake — they…
Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
Fudgy Cocoa Brownies
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…