These honey garlic meatballs are homemade ground beef meatballs made with Parmesan and Italian breadcrumbs, baked until golden, then tossed in a sticky honey garlic sauce made with soy sauce, apple cider vinegar, and a little sriracha. There is no ketchup, no brown sugar, and no cornstarch, just a glossy glaze that reduces on its own in a few minutes. The whole dinner is on the table in 30 minutes, and it is just as good over steamed rice on a weeknight as it is on toothpicks at a party.
An Italian Meatball in a Honey Garlic Glaze
The meatballs in this recipe are made the way Pierre’s Italian family makes them in Montreal: ground beef, Italian breadcrumbs, Parmesan, egg, and plenty of onion and garlic. I kept that base exactly as it is, because it is the reason these stay tender and full of flavour, and changed only the sauce. After making this many times, I can tell you the Parmesan is what makes people ask what is different about these. It adds a salty, savoury depth that stands up to the sweetness of the honey.
Most honey garlic meatball recipes lean on ketchup and brown sugar for the sauce. I tested that version and found the ketchup covered up the garlic, which is supposed to be the star. My sauce uses honey, soy sauce, and apple cider vinegar, and it reduces into a sticky glaze in about 3 minutes without any cornstarch.
On weeknights, I serve these over fluffy rice with steamed broccoli. So good!
If you are feeding a crowd and want a second meatball option on the table, my Easy Cocktail Meatballs stay warm in the slow cooker for hours. And when I want meatballs in something cozier, my Baked Meatballs Casserole with mozzarella is the one I make.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Ground Beef: I use 1 pound of regular ground beef, usually 85% lean. Extra lean beef works, but I’ve made this recipe with it a couple of times and the meatballs come out noticeably drier, since there is not much fat to keep them juicy in a hot oven. Ground turkey or ground chicken also work if you prefer, and the honey garlic sauce is bold enough to carry the milder meat.
Italian Breadcrumbs: Breadcrumbs keep these meatballs tender instead of dense. They soak up moisture from the eggs and onion and hold onto it while baking, so the centres stay juicy. I like Italian breadcrumbs because they add dried herbs without an extra ingredient. If you only have plain breadcrumbs, add a pinch of Italian seasoning.
Pro Tip: Let the mixed meat sit for 5 minutes before you roll it. This gives the breadcrumbs time to absorb the milk, and the meatballs hold their shape much better on the baking sheet.
Parmesan Cheese: This is the ingredient that makes these meatballs different from every other honey garlic version. I recommend freshly grated Parmigiano Reggiano over the powdered kind in a shaker. The fresh cheese melts into the meat and seasons it from the inside, while the powdered version can make the texture a little gritty.
Onion: One full cup sounds like a lot, but it is where most of the moisture and natural sweetness in the meatballs comes from. Chop it very finely. I’ve tested this with roughly chopped onion, and large pieces make the meatballs crack and fall apart when you roll them.
Soy Sauce: Soy sauce is the backbone of the sauce and gives it that deep amber colour. Since the Parmesan in the meatballs is already salty, I like using low sodium soy sauce so the finished dish does not taste too salty. If you need a gluten free option, tamari works as a one to one swap.
Honey: Two tablespoons is enough to make the glaze sticky and glossy without turning it into candy. Honey also does the thickening job that cornstarch does in other recipes. As it simmers, the water evaporates and the sugars concentrate, which is why this sauce coats the meatballs so well.
How to Make Honey Garlic Meatballs
Before you start: preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. The parchment keeps the meatballs from sticking and makes cleanup easy.
1. Add everything to one bowl. I add the ground beef, Italian breadcrumbs, Parmesan, eggs, onion, garlic, almond milk, salt, and pepper to a large mixing bowl. Adding everything at once means I only need to mix one time, which matters for the texture in the next step.
2. Mix gently, just until combined. I use a wooden spoon or my hands and stop as soon as I can no longer see streaks of cheese or egg. Overmixing packs the meat proteins together, and that is what makes meatballs tough and rubbery. The mixture should look loose and a little shaggy, like in the photo.
3. Roll and bake. I use a cookie scoop to portion the mixture into 1 to 1½ inch balls, then roll them lightly between my palms. Same size meatballs bake evenly, so none end up dry while others are still pink inside. I get about 24 meatballs. Bake for 18 to 20 minutes, until golden on the outside and 160°F (71°C) in the centre.
4. Make the honey garlic sauce while the meatballs bake. I heat a large skillet over medium heat and sauté the garlic for about 30 seconds, just until fragrant. Then I stir in the soy sauce, honey, apple cider vinegar, and sriracha and let it simmer for 2 to 3 minutes. You will know it is ready when the bubbles get bigger and slower and the sauce lightly coats the back of a spoon. Do not walk away here. Honey goes from glossy to burnt quickly, and the sauce thickens even more once the meatballs go in.
5. Toss the meatballs in the sauce. I add the baked meatballs straight into the skillet and gently roll them around with a spoon until each one is coated. Then I let them simmer for another 2 to 3 minutes. This short simmer is what turns the sauce into a sticky glaze that clings to the meatballs instead of sliding off.
6. Garnish and serve. I finish with a little extra Parmesan and fresh parsley, then serve over rice or with toothpicks as an appetizer.
Recipe Tips
Double the sauce if you are serving these over rice. This recipe makes a glaze that coats the meatballs, not a pool of sauce. When I serve it as a rice bowl dinner, I double every sauce ingredient so there is enough to spoon over the rice too.
Control the heat for the kids. Half a teaspoon of sriracha adds warmth without real spice, so Thomas eats these happily. For a spicier version, I go up to 1 teaspoon or add a pinch of red pepper flakes to the sauce.
Honey Garlic Meatballs
Ingredients
For the meatballs:
- 1 lb ground beef
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese
- 2 organic eggs
- 1 cup onion finely chopped
- 1 tbsp garlic minced
- ¼ cup almond milk
- Salt and pepper to taste
For the honey garlic sauce:
- 3 garlic cloves minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tsp apple cider vinegar
- ½ tsp sriracha sauce
Instructions
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, eggs, onion, garlic, almond milk, salt, and pepper. Mix gently until everything is just combined—don’t overmix or the meatballs will be tough.
- Use a cookie scoop or your hands to roll the mixture into 1–1½-inch balls. Place them evenly on the prepared baking sheet.
- Cook in the oven for 18–20 minutes, or until the meatballs are fully cooked through and golden on the outside.
- While the meatballs are baking, heat a skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Stir in soy sauce, honey, apple cider vinegar, and sriracha. Let it simmer for 2–3 minutes until slightly thickened.
- Add the baked meatballs to the skillet with the sauce. Gently toss to coat the meatballs evenly. Let them simmer in the sauce for another 2–3 minutes so they soak up the flavor.
- Garnish with extra Parmesan or fresh parsley if desired. Enjoy with rice, noodles, or a side salad!
Notes
To reheat: Reheat in the oven until warmed through. You can also reheat them in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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