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To make honey garlic glazed meatballs, gather these key ingredients: - 1 pound ground beef (or ground turkey for a lighter option) - 1/2 cup breadcrumbs (preferably panko for extra crunch) - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 large egg - 3 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/3 cup honey - 1/4 cup soy sauce (low sodium recommended) - 1 tablespoon apple cider vinegar - 1 teaspoon sesame oil - Sesame seeds and sliced green onions for garnish If you're missing some ingredients, here are some swaps: - Ground turkey can replace ground beef for a lighter meatball. - Use regular breadcrumbs if you don't have panko. - Swap Parmesan with Pecorino Romano for a sharper taste. - Fresh herbs like cilantro can replace parsley for a different flavor. - Maple syrup can work as a honey substitute for sweetness. To make these meatballs, you'll need a few kitchen tools: - Large mixing bowl for combining ingredients - Baking sheet lined with parchment paper - Small saucepan for the glaze - Measuring cups and spoons for accuracy - Mixing spoon or spatula for stirring - Meatball scoop or your hands for shaping meatballs {{ingredient_image_1}} To start, gather all your ingredients. You will need ground beef or turkey, breadcrumbs, Parmesan, parsley, garlic, onion powder, salt, pepper, and an egg. In a large bowl, mix the ground meat with the breadcrumbs. Add the grated Parmesan and chopped parsley next. Then, stir in the minced garlic, onion powder, salt, and pepper. Finally, crack in the egg and mix everything well. You want a nice, even mixture that sticks together well. Now, it’s time to shape the meatballs. Use your hands to roll the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes. They should be browned and cooked fully. Check them with a meat thermometer; the inside should be 165°F (74°C). While the meatballs bake, let’s make the glaze. In a small saucepan, combine honey, soy sauce, apple cider vinegar, and sesame oil. Heat this over medium heat until it simmers. Stir occasionally for about 3-4 minutes. You want it to thicken slightly. Once the meatballs are ready, place them in a bowl. Pour the honey garlic glaze over the meatballs and toss them gently. This gives each meatball a nice coating. Return the glazed meatballs to the baking sheet and bake for another 5-10 minutes. This step helps the glaze caramelize and adds a lovely shine. To get the right meatball texture, use ground beef or turkey. Ground turkey gives a lighter bite. Add breadcrumbs for a crunchy base. Panko works best because it is light and airy. Mix the meat gently but well. Overmixing makes them tough. Form them into small balls, about one inch wide. This size helps them cook evenly. Flavor is key for great meatballs. Use fresh parsley for brightness. Minced garlic adds a nice punch. Onion powder gives depth without being too strong. Salt and pepper are must-haves for balance. You can also add some crushed red pepper for heat. Taste your mixture before baking. Adjust seasonings if needed. If your meatballs fall apart, check your mixture. Too many breadcrumbs can be the cause. Use an egg to help bind them. If they are dry, add a bit more moisture. A splash of soy sauce can help. For uneven cooking, try to make all meatballs the same size. If they are too brown, lower the oven temperature next time. Pro Tips Use Lean Meat: Opt for lean ground beef or turkey to reduce fat content without sacrificing flavor. Chill the Meatballs: After forming the meatballs, chill them in the fridge for 30 minutes to help them hold their shape while baking. Customize the Glaze: Feel free to add spices like red pepper flakes or ginger to the glaze for an extra kick of flavor. Serve Immediately: For the best taste and texture, serve the meatballs right after glazing while they’re still warm and sticky. {{image_2}} You can easily swap the ground beef for ground turkey. This change makes the dish lighter while keeping it tasty. Ground chicken is another option if you like a milder flavor. If you're feeling adventurous, try using ground lamb or pork. Each type of meat brings its own unique taste to the meatballs. You can adjust the honey garlic glaze to fit your taste. Want it spicier? Add a dash of red pepper flakes or some sriracha. For a different flavor, try maple syrup instead of honey. You can also use coconut aminos if you want a soy-free option. Mixing in fresh ginger can add a nice zing to the glaze. These meatballs shine on their own but pair well with many sides. Serve them over steamed rice or noodles for a filling meal. You can also enjoy them with a side of fresh veggies or a crisp salad. For a fun twist, place the meatballs in slider buns for tasty sandwiches. Don’t forget to garnish with sesame seeds and green onions for that extra touch! To keep your honey garlic glazed meatballs fresh, let them cool first. Once cooled, place them in an airtight container. You can store them in the fridge for up to three days. Make sure the container is tightly sealed to prevent any odors from mixing. When you are ready to enjoy your leftovers, reheating is simple. You can use the microwave for quick warming. Place the meatballs on a plate and cover them with a damp paper towel. Heat them in 30-second bursts until they are warm. For a crispier option, heat them in the oven at 350°F (175°C) for about 10 minutes. This helps keep the glaze nice and sticky. If you want to save some meatballs for later, freezing is a great option. After cooling, arrange the meatballs in a single layer on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. Label the bag with the date. They can stay in the freezer for up to three months. To cook them, you can bake them straight from the freezer. Just add a few extra minutes to the cooking time. Yes, you can use a grill. Grilling adds a nice smoky flavor. Form your meatballs as usual. Preheat the grill to medium heat. Place the meatballs on skewers or a grill pan. Cook them for about 15-20 minutes. Turn them often for even cooking. Make sure they reach an internal temperature of 165°F. You can check the meatballs in two ways. First, look for a nice brown color on the outside. Second, use a meat thermometer. Insert it into the center of a meatball. It should read 165°F to ensure they are safe to eat. If you don’t have a thermometer, cut one open. The meat should be no longer pink inside. Yes, you can make these meatballs gluten-free. Use gluten-free breadcrumbs instead of regular ones. Check the soy sauce label. Look for a brand that is gluten-free. With these changes, you'll have a tasty gluten-free version of honey garlic glazed meatballs. Enjoy every bite without worry! You learned how to make tasty meatballs with a sweet glaze. We covered key ingredients, useful tools, and step-by-step cooking tips. Remember, the right mix and cooking method make all the difference. Explore variations to suit your taste, and find tips on storing leftovers. Making meatballs is fun and easy! Now, go create your own delicious dish!

Honey Garlic Glazed Meatballs

Delicious meatballs coated in a sweet and savory honey garlic glaze.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 4 grated Parmesan cheese
  • 1 4 chopped fresh parsley
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2 salt
  • 1 4 black pepper
  • 1 3 honey
  • 1 4 soy sauce (low sodium recommended)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • to taste Sesame seeds and sliced green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, onion powder, salt, and black pepper. Add the egg and mix well until all ingredients are fully combined.
  • Use your hands to form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
  • While the meatballs are baking, in a small saucepan over medium heat, combine honey, soy sauce, apple cider vinegar, and sesame oil. Bring to a simmer, stirring occasionally, for about 3-4 minutes until the sauce slightly thickens.
  • Once the meatballs are cooked, transfer them to a large bowl. Pour the honey garlic glaze over the meatballs and gently toss until they are fully coated.
  • Return the glazed meatballs to the baking sheet and bake for an additional 5-10 minutes, allowing the glaze to caramelize slightly.
  • Remove from the oven and garnish with sesame seeds and sliced green onions.

Notes

Serve with steamed rice or fresh vegetables for a complete meal.
Keyword appetizer, honey garlic, meatballs