These honey garlic meatballs are easy, can be prepped in advance, and hold well at room temp. They’re juicy, tender, and honey garlic sauce gives them so much flavor!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizers
Cuisine: American
Keyword: baked meatballs, cocktail meatballs, cooking meatballs in oven, freezing meatballs, honey garlic meatballs, honey garlic sauce, how long to bake meatballs
Servings: 20
Calories: 123kcal
Author: Averie Sunshine
Ingredients
Meatballs
1poundground beef or ground sirloinI used 90% lean ground sirloin
1large egg
½cupmilkI used unsweetened cashewmilk
½cupbreadcrumbs
⅓cupsweet Vidalia onionsdiced small (yellow or white onions may be substituted)
1teaspoonsaltor to taste
½teaspoonpepperor to taste
Honey Garlic Sauce
1tablespoonunsalted butter
3garlic clovesminced or finely pressed
¾cupketchup
⅓cuphoney
3tablespoonslow-sodium soy sauce
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
Meatballs are best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.