Honey Garlic Meatballs
Juicy, pan-seared meatballs drenched in a sticky honey garlic sauce that tastes like takeout but costs a fraction — and my picky nine-year-old asks for them weekly. Ready in just 30 minutes, these meatballs are the ultimate quick weeknight dinner that never leaves leftovers.
Equipment
- 12-inch skillet (cast iron preferred)
- Large Mixing Bowl
- Small bowl
- Tongs or Slotted Spoon
- Measuring Spoons and Cups
Ingredients
- 1 lb ground pork and beef mix (half and half)
- 1/3 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- a pinch black pepper
- as needed neutral oil (vegetable or canola), for searing
- sliced green onions, for garnish
- sesame seeds, for garnish
Instructions
- Get everything ready: In a large bowl, mix the ground meat, breadcrumbs, egg, half of the minced garlic, 1 tablespoon of the soy sauce, and a pinch of black pepper. Use your hands to combine gently — overmixing makes tough meatballs. Shape into about 16 ping-pong-sized balls.
- Heat the pan: Set your skillet over medium-high heat and add a drizzle of neutral oil (vegetable or canola). When the oil shimmers, you're ready.
- Sear the meatballs: Add the meatballs in a single layer — don't crowd them or they'll steam instead of searing. If necessary, work in batches. Cook undisturbed for 2-3 minutes per side, until deeply browned all over. Use tongs to turn gently.
- Transfer the meatballs: Move the seared meatballs to a plate and set aside. They won't be cooked through yet.
- Start the sauce: Lower the heat to medium and add the remaining garlic to the pan. Stir for about 30 seconds until fragrant. Pour in the remaining soy sauce, honey, and rice vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Thicken the glaze: Bring the sauce to a gentle simmer. In your small bowl, whisk together the cornstarch and cold water until smooth, then stir it into the pan. Keep stirring until the sauce goes from thin and runny to thick and glossy — this takes about 1 minute.
- Finish the meatballs: Return the meatballs to the skillet and toss them gently in the sauce until every single one is completely coated. Let them bubble in the glaze for 2-3 minutes until they're cooked through and the sauce is sticky and caramelized. If the sauce gets too thick, add a splash of water.
Notes
Don't overwork the meat mixture or the meatballs will be tough. Sear the meatballs in batches if needed to get a good crust. The sauce is done when you can swipe a spoon through it and the line stays. To make gluten-free, use tamari and gluten-free breadcrumbs. For a spicy version, add sriracha or chili crisp. Store leftover cooked meatballs and sauce separately for up to 4 days; reheat in a skillet. Freeze meatballs without sauce for up to 3 months; make sauce fresh.