Baked Honey Garlic Meatballs Recipe

Get ready to fall in love with dinner all over again! These Baked Honey Garlic Meatballs are the kind of weeknight magic that make everybody rush to the table — irresistibly tender meatballs coated in a glossy, sweet-salty, and garlicky glaze. They’re baked to golden perfection, generously sauced, and topped with crunchy sesame seeds and fresh green onions. With a fiercely craveable flavor and easy prep, this is a meal you’ll want on repeat!

this Recipe

Ingredients You’ll Need

This recipe keeps it simple but flavorful, using everyday ingredients to create something special. Every component matters, giving the Baked Honey Garlic Meatballs their bold taste, perfect texture, and gorgeous, glossy finish.

• Ground beef: The hearty base for juicy, satisfying meatballs that hold their shape beautifully.
• Breadcrumbs: Soak up moisture and keep the meatballs tender and not dense.
• Egg: Acts as the ultimate binding agent, ensuring everything sticks together for perfect bites.
• Fresh garlic: Adds that unmistakably aromatic punch both in the meatballs and the sauce.
• Green onions: Bring pops of color and a subtle, fresh sharpness to every bite.
• Soy sauce: Used in both the meatballs and the sauce, it deepens that savory flavor while balancing the sweetness.
• Salt and black pepper: Classic seasonings that amplify every other flavor in the mix.
• Olive oil: Helps bloom the garlic and kickstarts the sauce with a rich, savory background note.
• Honey: Gives the signature sticky-sweet glaze that clings irresistibly to the meatballs.
• Rice vinegar: Cuts through the sweetness and adds bright, zippy acidity.
• Sesame oil: Just a whisper, but it brings that nutty, toasted aroma so essential to Asian-inspired dishes.
• Cornstarch mixed with water: Thickens the sauce to a luscious, clinging consistency, just right for coating.
• Sesame seeds and chopped green onions: Finish each serving with style and a little crunch.

How to Make Baked Honey Garlic Meatballs

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This does double-duty: you’ll have easy cleanup later, and your meatballs won’t stick or over-brown on the bottom. Getting your tray ready from the start means you can focus on mixing those delicious meatballs without fuss.

Step 2: Mix and Form the Meatballs

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, half the minced garlic, the chopped green onions, 1 tablespoon of soy sauce, salt, and black pepper. Give it a good mix—but don’t overdo it! Just mix until everything is combined. Overmixing can make the meatballs tough. Using your hands, scoop and roll the mixture into 1-inch balls and place them evenly on your prepared baking sheet. This size is perfect for even baking and saucy coating.

Step 3: Bake the Meatballs

Bake your meatballs in the preheated oven for 18 to 20 minutes. You’re aiming for cooked-through centers and golden, caramelized tops. The aroma filling the kitchen is your cue that deliciousness is on the way! If you like, you can gently turn the meatballs halfway through for an extra-even browning.

Step 4: Prepare the Honey Garlic Sauce

While the meatballs bake, turn your attention to that glorious sauce. In a small saucepan over medium heat, swirl in the olive oil, then add the remaining minced garlic, letting it cook for about 30 seconds until fragrant. Pour in the honey, 1/4 cup of soy sauce, rice vinegar, and sesame oil. Bring this to a gentle simmer, stirring occasionally. In a separate bowl, mix the cornstarch with water to make a slurry—then add it to the saucepan. Let the sauce bubble away for about 2 minutes, or until it’s thick, glossy, and beautifully aromatic.

Step 5: Toss and Finish

Once the meatballs are ready, remove them from the oven and let them sit for a minute or two. Transfer them (carefully!) into the saucepan with your honey garlic sauce and toss to coat them evenly with every bit of sticky, shiny goodness. Plate them up and shower with sesame seeds and chopped green onions for a final, fresh touch. Your Baked Honey Garlic Meatballs are ready to steal the show!

How to Serve Baked Honey Garlic Meatballs

Garnishes

A shower of sesame seeds and a sprinkle of extra chopped green onions are perfect for these Baked Honey Garlic Meatballs! Not only do they add that finishing sparkle, but they also bring top-notch flavor and a satisfying crunch to each bite. If you want to go bold, add a drizzle of sriracha or a sprinkle of red pepper flakes for a gentle heat.

Side Dishes

These Baked Honey Garlic Meatballs absolutely shine on a bed of fluffy steamed rice or buttery noodles, soaking up every glorious drop of sauce. For a lighter touch, serve them with sautéed greens, roasted broccoli, or a crisp, Asian-inspired slaw. They’re also stunning with quinoa or even tucked into lettuce cups for a fresh, fun twist.

Creative Ways to Present

Turn these meatballs into party-ready appetizers by skewering them with toothpicks and serving alongside extra sauce for dipping. You can also pile them into a soft sub roll, top with a bit of sauce, and melt a little mozzarella for a sweet-savory meatball sub. Or try wrapping them in lettuce leaves with cucumber and carrot for an easy handheld meal. However you serve them, these Baked Honey Garlic Meatballs are guaranteed crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Honey Garlic Meatballs in an airtight container in the fridge for up to four days. The flavors infuse deeper the next day, making them just as delicious (or even more so) for easy lunches or dinners.

Freezing

To freeze, cool the meatballs and sauce completely before transferring to freezer-safe containers or zip-top bags. Freeze for up to three months. For best results, freeze meatballs and sauce separately, then thaw overnight in the fridge before combining and reheating.

Reheating

Reheat Baked Honey Garlic Meatballs on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much. You can also microwave them in short bursts, stirring occasionally. Whichever method you choose, reheat gently to keep the meatballs juicy and the sauce silky.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken make for a lighter but equally delicious twist on these Baked Honey Garlic Meatballs. Just be sure to watch the cook time, as leaner meats may cook more quickly and can dry out if overdone.

Are Baked Honey Garlic Meatballs gluten-free?

They certainly can be! Just swap in gluten-free breadcrumbs and tamari or a certified gluten-free soy sauce. Every other ingredient is naturally gluten-free, so it’s a simple adaptation.

Can I double or triple the recipe for a crowd?

Yes, this recipe doubles or triples very easily. Simply increase all ingredients proportionally and bake the meatballs in batches or on two trays to make sure they’re spaced out for even cooking. More meatballs, more smiles!

What’s the best way to keep meatballs tender and not dry?

Don’t overmix your meat mixture and be gentle when forming the balls—just combine until the ingredients are fully incorporated. If you’re using lean meats, keep a close eye during baking and pull them as soon as they’re cooked through.

Can I make the sauce ahead?

You sure can! Prepare the honey garlic sauce up to three days in advance and store it covered in the fridge. Just warm gently on the stove before tossing with freshly baked meatballs. Meal prep, simplified!

Final Thoughts

If you’re searching for a go-to dinner that’s easy, crowd-pleasing, and bursting with flavor, these Baked Honey Garlic Meatballs absolutely deliver. Whether you pile them onto rice, enjoy them as party bites, or savor leftovers the next day, they’re a keeper. I hope you try them soon and fall for their sticky-sweet charm as much as I have!

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