Honey Garlic Meatballs

I had a recipe pop up on google feed the other day and it reminded me of my recipe. I haven’t made this for well over twenty years, which is a shame. The sauce I have used with different things even as a dipping sauce for chicken nuggets, but the meatballs just got forgotten. You can make the whole meal in about forty five minutes or the meatballs can be made a day ahead and reheated in a 350 for 20 minutes. I actually timed myself today and it took me 42 minutes. like most meatball recipes this is very simple.

The amount of garlic I used is what we like, because we really like garlic, so use the amount you like. Remember it’s honey garlic so you want to taste the garlic. This I am going to do as a two part thing because the sauce has many other uses. I am not usually a big fan of thick sauces but this one needs to be thick. The best way I can explain how thick is it should be as thick as liquid honey. Your going to get your hands dirty with this one. A little olive oil on your hands will make it easier to make the meatbaalls.


1 pound ground beef

1/3 cup fine breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground ginger

1 tablespoon soy sauce

1 tablespoon water

Mix everything but the ground beef together in a large bowl. Add the ground beef and mix together well. Form into meatballs about the size of ping pong balls. Bake the meatballs on a foil lined sheet pan with a wire rack in a preheated 350 oven for 30 minutes.


1/2 cup rice vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar

2 tablespoons liquid honey

5 cloves garlic minced

2 green onions chopped

cornstarch slurry

toasted sesame seeds for garnish

Put everything in a sauce pan, except the cornstarch slurry, and simmer for 10 minutes. Bring the sauce to a gentle boil and thicken with the cornstarch slurry. Add the meatballs, mix well and serve. Garnish with toasted sesame seeds.

About Graham Stewart

This is me on a bad day.
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