Sticky Honey Garlic Meatballs Recipe

These honey garlic meatballs are easy to make and a family favorite. Serve them over rice or quinoa for a simple, satisfying weeknight meal.

Meatballs are one of those rare dinners that often get universal approval at my table. When I announce meatballs for dinner, the kids cheer — and who wouldn’t want to cook a meal that earns applause? Because they disappear so quickly, I usually double or triple the batch and freeze extras for nights when I need a fast, comforting meal without the fuss.

I’ve tried a lot of store-bought and homemade honey garlic sauces, and until now I hadn’t found a homemade version I loved as much as the jarred options. This honey garlic sauce hits the right balance of sweet and savory and comes together from simple pantry ingredients: honey, brown sugar, soy sauce, garlic and chicken broth, thickened slightly with cornstarch. It coats the meatballs beautifully and also works great with quick-cooked vegetables, which makes the whole dish feel fresh and vibrant.

For this recipe I like to serve the meatballs and sauce over hot rice or quinoa and finish with chopped green onions and a sprinkle of sesame seeds. Bright, crisp vegetables—like sliced red pepper and snap peas—add color and texture. If you’re prepping ahead, the cooked meatballs freeze well and reheat easily; I recommend adding tender vegetables fresh when you reheat the sauce so they stay crisp.

Tips for perfect Honey Garlic Meatballs:

Make extra: The meatball portion scales up easily. Bake a double batch and freeze cooked, cooled meatballs in zip-top bags for quick meals later.
Freeze with or without sauce: You can freeze meatballs in the honey garlic sauce for an easy reheat. I usually freeze the meatballs plain and add vegetables fresh when reheating so they keep their crunch.
Speed up portioning: A cookie scoop or small ice cream scoop makes portioning the meat mixture fast and even, then roll the portions into smooth balls by hand.
Meat choices: I often use a mix of half ground turkey and half ground beef for flavor and texture, but you can use all beef, all turkey, or any other ground meat you prefer.
Serving ideas: Serve over steamed rice or quinoa, and garnish with chopped green onions and sesame seeds. Add a side of steamed greens or a simple salad to round out the meal.

Yield: serves 4

Honey Garlic Meatballs

Easy-to-make meatballs tossed in a sticky, savory-sweet honey garlic sauce. Ready in about 35 minutes, this recipe is great for weeknights and meal prep.

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

For the meatballs:

1/2 pound (225g) ground beef
1/2 pound (225g) ground turkey
1 large egg
1/4 cup milk (any kind)
1/2 cup breadcrumbs
2 tablespoons finely chopped onion
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce

For the sauce:

1 cup chicken broth
1/4 cup honey
1/4 cup brown sugar
2 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons corn starch

For the stir-fry:

1 red pepper, sliced
2 cups snap peas
Green onions, chopped (for serving)
Sesame seeds (for serving)

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the ground beef, ground turkey, egg, milk, breadcrumbs, chopped onion, salt and Worcestershire sauce. Mix gently until just combined—overmixing can make the meatballs dense.
Portion the mixture into roughly 1 1/2-tablespoon balls. A cookie scoop speeds this up. Place the formed meatballs on a rimmed baking sheet.
Bake for about 15 minutes, or until cooked through. Cut one open to ensure there’s no pink in the center.
While the meatballs bake, whisk together the chicken broth, honey, brown sugar, soy sauce, minced garlic and cornstarch in a medium bowl. Set aside.
In a large nonstick skillet over medium heat, sauté the sliced red pepper and snap peas for about 2 minutes, just until they begin to soften but remain crisp.
Add the honey garlic sauce to the skillet and bring it to a boil, stirring constantly so the cornstarch activates and the sauce thickens.
Reduce the heat to a simmer and cook 1–2 minutes more until the sauce is glossy and slightly thickened.
Stir the baked meatballs into the sauce and let them simmer together for a minute so the flavors meld and the meatballs are heated through.
Serve over hot cooked rice or quinoa, topped with chopped green onions and a sprinkle of sesame seeds.

Notes

You can use any blend of ground meats you prefer. This recipe freezes well: freeze cooked, cooled meatballs plain, then reheat in the sauce and add fresh vegetables when serving to preserve their texture. If you choose to freeze in sauce, omit delicate vegetables and add them fresh after reheating.

Sticky Honey Garlic Meatballs Recipe

Tips for perfect Honey Garlic Meatballs:

Honey Garlic Meatballs

Ingredients

For the meatballs:

For the sauce:

For the stir-fry:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size: