Honey Garlic Meatballs
Juicy turkey and beef meatballs baked and glazed in a sweet-savory honey garlic sauce, perfect over rice with sautéed peppers and snap peas.
Pro Tips
Use a meat thermometer to ensure an internal temperature of 165°F for safety and juiciness.
If sauce is too thin, simmer a few minutes longer or whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water.
This nourishing honey garlic meatballs recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
FAQs about Recipes
Can I make these meatballs ahead of time?
Yes. Bake meatballs, cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Can I use all beef or all turkey?
Yes. All beef yields richer flavor; all turkey yields leaner meatballs. Cook until internal temperature reaches 165°F.
Tags
Honey Garlic Meatballs
This Honey Garlic Meatballs recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Ingredients
Meatballs
Sauce
Serve
Instructions
Mix the meatball base
In a large mixing bowl combine ground beef, ground turkey, egg, milk, breadcrumbs, finely chopped onion, salt, and Worcestershire sauce. Gently mix with your hands or a spoon until just combined, about 30 seconds; avoid overworking to maintain tenderness.
Shape and bake
Preheat oven to 400°F. Form the mixture into 1-inch meatballs (about 24). Place on a lightly oiled baking sheet lined with parchment. Bake 15–18 minutes until golden and internal temperature reaches 165°F.
Prepare the sauce
While meatballs bake, combine chicken broth, honey, brown sugar, and soy sauce in a medium saucepan. Bring to a simmer over medium heat and reduce for 8–10 minutes until slightly thickened and glossy.
Sauté vegetables
Heat 1 tablespoon oil in a skillet over medium-high heat. Add sliced red pepper and snap peas; sauté 3–4 minutes until tender-crisp. Season lightly with salt and set aside.
Glaze the meatballs
Transfer baked meatballs to the saucepan with the sauce and toss gently to coat. Simmer 2–3 minutes so glaze clings to the meatballs; if thicker glaze is desired, simmer an additional 1–2 minutes.
Serve
Serve meatballs and sautéed vegetables over cooked rice or quinoa. Garnish with chopped green onions and sesame seeds. Leftovers refrigerate up to 3 days or freeze up to 3 months.
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Comments (1)
This recipe looks amazing! Can't wait to try it.
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