Honey Garlic Glazed Meatballs
Small oven-baked beef meatballs finished in a honey, ketchup, soy, and garlic glaze.
Ingredients
For the Meatballs
- 2 lbs ground beef or ground turkey or chicken
- 1 cup fresh breadcrumbs or 3/4 cup panko
- 3/4 cup milk
- 1 onion finely minced
- 2 eggs beaten
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1-2 teaspoons dried herbs and spices optional
For the Sauce
- 1/2 tablespoon butter or oil
- 2-4 cloves garlic minced
- 1/2 cup honey
- 3/4 cup ketchup
- 1/4 cup soy sauce
As Needed
- water as needed to loosen the glaze
Instructions
Make the Meatballs
- Preheat to 400°F and line 2 rimmed baking sheets. Soak breadcrumbs in milk for 5 minutes, then gently mix with beef, onion, eggs, salt, pepper, and optional herbs.
- Shape roughly 60 meatballs using about 1 tablespoon mixture each and arrange on the trays. Bake at 400°F for 12–14 minutes until lightly browned, rotating trays halfway if needed.
Make the Glaze
- Meanwhile, heat butter or oil over medium heat and cook garlic for 30 seconds until fragrant. Stir in honey, ketchup, and soy sauce and simmer gently for 5 minutes until evenly combined.
- Add meatballs to the sauce and simmer gently for about 3–7 minutes, only until beef centers reach 160°F or poultry centers reach 165°F. If already fully cooked after baking, coat and serve in 4 generous portions.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.