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Irresistible Honey Garlic Meatballs

Delicious meatballs coated in a sweet and savory honey-garlic sauce, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef or chicken (make sure they’re Halal-certified) Choose your preferred meat.
  • 1/2 cup breadcrumbs Gluten-free is an option.
  • 1/4 cup finely chopped onions Adds flavor to the meatballs.
  • 1 clove garlic, minced Enhances the taste.
  • 1/4 cup parsley, chopped Fresh parsley for garnish and flavor.
  • 1 large egg Helps bind the meat mixture.
  • Salt and pepper, to taste Season to your preference.
For the Honey Garlic Sauce
  • 1/2 cup honey Provides sweetness.
  • 1/4 cup soy sauce Ensure it’s Halal.
  • 2 cloves garlic, minced For the sauce.
  • 1 tsp grated ginger (optional, but recommended) Adds depth to the sauce.
  • 1 tbsp cornstarch mixed with 2 tbsp water For thickening the sauce.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground meat, breadcrumbs, chopped onions, minced garlic, parsley, egg, salt, and pepper. Mix until just combined.
  3. Form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
Cooking
  1. Bake the meatballs for 15-20 minutes, until cooked through and golden brown.
  2. While the meatballs bake, prepare the sauce by combining honey, soy sauce, minced garlic, and ginger in a saucepan. Bring to a gentle simmer.
  3. Mix the cornstarch with water and add to the sauce to thicken. Stir occasionally until it bubbles and thickens slightly.
  4. Drizzle the honey garlic sauce over the cooked meatballs and gently toss to coat.
Serving
  1. Plate the meatballs and garnish with sesame seeds and chopped green onions if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze on a baking sheet and transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.