Honey Garlic Meatballs {Sweet & Savory}

These sticky, sweet, savory meatballs drenched in the yummiest tangy honey garlic sauce will make your mouth water! They’re a popular appetizer or an easy weeknight dinner when served with sides like oven baked fries and veggies. Also wonderful over a bed of rice.

Meatballs Are a Great Budget-Friendly Dinner

With the economic crunch this year, several of our all-time favorite meals like steak, or baked wings with buffalo gravy, are too expensive. So I’ve been trying to be a bit more creative with less pricey cuts. We’ve eaten a lot of chicken drumsticks and even cut a chuck roast into slices for Poor Man’s Steak.

Since some of our typical dinners are out of the rotation, and I had lots of ground beef to use, I needed an idea other than burgers, tacos or spaghetti.

Enter these tangy honey garlic meatballs!

Make meatballs from scratch!

Of course, we aren’t going to use frozen meatballs which are not as cost-effective and also have questionable ingredients like soy and preservatives. It’s so easy to make your own meatballs from scratch – it only takes a couple of minutes!

All you need for delicious meatballs is fresh ground beef, egg, grated onion, breadcrumbs (I use day-old sourdough bread), and some seasoning.

What is the secret to making good meatballs?

A simple mix of meat, egg (one egg per pound of meat is all that’s needed), a bit of grated onion, breadcrumbs, and seasoning are really all you need to make amazing meatballs. Simple is where it’s at!

How do you keep meatballs from falling apart in sauce?

Meatballs that keep their shape is all about the meatball recipe you use. Sometimes, adding too many ingredients to your meatballs can cause them to fall apart more quickly (learned this the hard way).

The combination in this recipe is great at keeping its shape. The egg acts as a binder for the meatballs.

Is it better to fry or bake meatballs?

Pan frying meatballs creates a nice browned crust that is delicious. But, it’s a little more messy and you have to stand over the oven to cook them.

I prefer baking meatballs, as it’s a quick no-fuss way to make dinner (don’t we all need that?). They also get nice and soft and juicy when baked in the oven. Alternatively, you can throw these in the crock pot with the sauce and cook them that way.

Can you cook raw meatballs right in the sauce?

You can! That is actually what I’m doing in this recipe, since it’s so easy and simple.

If you want a nicer browned texture on the outside, you can fry the outside of the meatballs and then finish baking them in the sauce. Just cut down on the cooking time by about 5 minutes.

Do meatballs get softer the longer you cook them?

No, you actually want to cook your meatballs until they are *just* cooked through, until they are no longer pink in the middle. This is usually around 12-15 minutes when baked at 400° F.

When you cook them this way, they are perfectly juicy and soft. If you cook them too long, they can get a bit tough.

More Ground Beef Recipes

I’ve got more yummy ground beef recipes on this site that you’ll love! (There’s even another meatball recipe too.)

• Cheesy Garlicky Italian Meatballs
• Mediterranean White Bean Hummus with Beef & Feta
• Instant Pot Beefy Lasagna Mac
• Scottish Mince & Tatties

What to Serve With Honey Garlic Sweet & Savory Meatballs

There are so many ways to serve these delectable meatballs! Try these:

• Add to a tray with toothpicks in each meatball for a fancy appetizer at a party
• Serve atop fluffy rice for an Asian-inspired dish
• Serve as an entree with oven fries and roasted veggies
• Serve on top of a special salad like zesty cilantro salad
• Eat them as a hoagie on a roll for the best meatball sandwich!

How to Make These Yummy Honey Garlic Meatballs

First, preheat the oven to 400° F. mix together the ingredients for the sauce. Ketchup, apple cider vinegar, honey, minced garlic, sesame oil (optional), and soy sauce (I recommend Bragg Liquid Aminos or Coconut Aminos for a healthier option). Whisk everything together thoroughly and set aside.

Next, make the meatballs. In a large bowl, add ground beef, breadcrumbs (I use day old sourdough), grated red onion, egg, parsley, salt, and pepper.

Squish the meat mixture with your hands and mix until thoroughly combined. Form the meatballs and place them into a 9×13 baking dish.

Pour the sauce on top of the meatballs.

Bake for 12 to 15 minutes until cooked through or no longer pink in the center. Serve over rice, or with oven fries and roasted veggies.

Crock pot Instructions: Add the meatballs and sauce to the slow cooker and cook on LOW for 3-4 hours, stirring occasionally.

Storage Instructions: Allow the meatballs and sauce to cool before adding to an airtight container in the fridge. Eat within 4 days of making.

Freezing Instructions: Allow the meatballs and sauce to cool down before adding to a freezer safe container or bag. Can be frozen up to 3 months. Allow to thaw in the refrigerator overnight before heating gently on the stove in a medium saucepan.