You'll love this quick and easy weeknight dinner the whole family will go crazy over! Oven and crockpot recipe instructions included!
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❤️ Why you'll love this recipe
- That sauce! The soy sauce adds a deep, rich flavor and the honey really balances out the saltiness
- Surprisingly quick to make for a busy weeknight meal and it works as well for family dinners as it does for appetizers.
Easy honey garlic meatballs recipe is baked with a sweet-tangy-spicy sauce that forms a sticky glaze.
And let me tell you - it's a great main dish but these are also one of those easy appetizers that always disappears fast on game days. Just make the meatballs a bit smaller.
Ingredients
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Make & bake meatballs.
- Saute onion and jalapeno.
- Add soy sauce and remaining ingredients and simmer.
- Add meatballs.
🥘 Slow cooker instructions
I realize that some of y'all will want a slow cooker honey garlic meatballs recipe. No problem!
It can be done but the one thing I don't like about it is that the sauce can break and get a little watery. I'd suggest making an extra batch of sauce to have on hand just in case that happens.
It's also very important, if you're make slow cooker meatballs, to use the leanest beef possible. You don't want fat floating around on top of the sauce!
To make this easy meatball recipe even easier in your crockpot make the delicious honey garlic sauce as instructed in the recipe and place half of it in the bottom of the slow cooker. Add your uncooked meatballs and then add the rest of the sauce on top.
Just make sure you're using a very lean ground beef.
Cover and cook on low about 4 to 6 hours.
🥫 Storage
Let the meatballs come to room temperature then store in an airtight container or covered with plastic wrap. They're good in the refrigerator for up to 3 or 4 days.
You can also freeze for up to 3 months. Thaw overnight in the fridge before using.
⏲️ Make-ahead
I like to make them ahead of time in a big batch, leaving the sauce off, and keep them in the freezer. My homemade meatballs recipe has so much more flavor and fewer weird ingredients than the commercial ones.
You could use the frozen meatballs from the store if you wanted to, though. Just make sure you don't get the Italian seasoned kind.
When I make meatballs I undercook them slightly.
Here's why...
If I am going to freeze them for heating up later I'll cook them to an interior temperature of 150F before flash freezing. This way, when the meatballs are being warmed up they finish cooking and don't overcook.
If I am cooking them to eat immediately I cook them to 160F and let them sit on the counter for 5 minutes or so while I finish dinner prep.
During that time the temperature continues to rise until it's at a perfect 165F and the meatballs are not tough or overcooked.
In this recipe, the meatballs are going to simmer a few minutes in the sauce so they'll finish cooking then.
💭 Things to know
Expert Tip: Use 90/10 ground beef instead of 80/20. They won't be greasy and will still have plenty of delicious flavor!
- Some people mix ground meats - beef, pork, veal, lamb. I prefer just beef.
- If you're going to try these with convenience food just make sure you're not using the frozen Italian meatballs.
- As a general rule 1 teaspoon of salt per pound of meat is about right.
- Keep your ingredients icy cold when mixing and forming the meatballs.
- Gently mix with your hands. It just works better.
- Rub a little olive oil on your hands to keep the meatball mixture from sticking.
- Cook a little of your mixture before forming the meatballs and taste it for seasoning. Add more salt as needed.
- Don't pack them together like snowballs. Gently form the meatball so that it's as loose as possible without falling apart.
- Use a cookie scoop to keep all the meatballs the same size.
- This easy meatball recipe is great for appetizers - just make them smaller.
- Undercook slightly and let them stand for 5 minutes or so before serving.
- Make a big batch and flash freeze them when they are almost cooked. Once frozen move them to freezer containers. You'll have meatballs anytime you want them for a fraction of the cost of the commercial kind -and without the weird stuff.
👩🏻🍳 Frequently asked questions
Here are the questions I am most frequently asked about this recipe.
About 50% meat and 50% bread crumbs plus never packing the mixture too tight.
Yes because they keep the meatballs from becoming too dry.
Yes you can but cut down on the rest of the salt you add to the recipe. Crackers are much saltier than breadcrumbs.
📚 Related recipes
I don't know about you but I need a collection of quick weeknight dinners for those days. You know what I'm talking about. Man does not live by easy meatball recipes, alone - am I right?
Here are some of my favorite busy night dinners. I think you'll love them, too.
- Bourbon chicken has a similar flavor to this meatball recipe. It's a copycat of your favorite food court fare!
- Swiss Steak is another old favorite - and it's so easy when you make it in a slow cooker.
- Mac and Cheese with Pulled Pork is family friendly - everyone loves it!
- This easy southern meatloaf is always juicy and delicious.
🍽️ Serve with...
And it's delicious over white rice!
🥄 Restless Chipotle recommends
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Thanks so much for being a part of Restless Chipotle!
This meatball maker comes in two sizes - one for dinner size meatballs and one for appetizer meatballs. It helps to keep the meatballs uniform in size - which means you won't have any over or under baked meatballs!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
📞 The last word
This easy meatball recipe is a keeper!
I use it often when I have to take a meal to someone at church or a potluck of some sort. Everyone loves them and asks for the recipe.
Make them smaller for appetizers - I like to stick them on cocktail skewers with a candied jalapeno on top.
Next time try this meatball stroganoff.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Honey Garlic Meatballs
Print Pin Recipe SaveEquipment Needed
Ingredients
Meatballs
- 2 eggs
- ¾ cup milk
- 1 cup bread crumbs
- ½ cup onion, finely chopped or grated
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds ground beef, or a mix of ground meat such as pork, lamb, veal, etc
Honey Garlic Glaze
- 2 tablespoons garlic, minced
- 1 tablespoon butter
- ¾ cup ketchup
- ½ cup honey
- 3 tablespoons soy sauce
- 1 jalapeno, optional
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Instructions
Meatballs
- Preheat oven to 425F.
- In a large bowl, combine eggs and milk.
- Add the bread crumbs, onion and salt.
- Mix the beef in with your hands until it is completely mixed in.
- Gently shape into balls - larger for dinner servings 1-inch or so for appetizer servings.
- Place in a parchment lined baking sheet with sides.
- Bake, uncovered, at 400° for 12 minutes or until meat registers 155F on an insta-read thermometer.
- Remove from the oven and set aside.
Honey Garlic Glaze
- In a heavy skillet, saute garlic and jalapeno in butter over medium heat until tender - do not let the garlic get brown.
- Stir in the ketchup, honey and soy sauce.
- Bring to a boil.
- Reduce heat and cover.
- Simmer for about 5 minutes, stirring occasionally.
- Add the meatballs to the sauce.
- Carefully stir to evenly coat.
- Simmer for 10 minutes more.
Notes
- Although some people feel that fattier meats yield a more tender meatball (80/20) I prefer leaner meats. Try both and see which you like better.
- Some people mix ground meats - beef, pork, veal, lamb. I prefer just beef.
- As a general rule 1 teaspoon of salt per pound of meat is about right.
- Keep your ingredients icy cold when mixing and forming the meatballs.
- Gently mix with your hands. It just works better.
- Rub a little olive oil on your hands to keep the meatball mixture from sticking.
- Cook a little of your mixture before forming the meatballs and taste it for seasoning. Add more salt as needed.
- Don't pack them together like snowballs. Gently form the meatball so that it's as loose as possible without falling apart.
- This easy meatball recipe is great for appetizers - just make them smaller.
- Undercook slightly and let them stand for 5 minutes or so before serving.
- Make a big batch and flash freeze them when they are almost cooked. Once frozen move them to freezer containers. You'll have meatballs anytime you want
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published December 11, 2017. Last updated January 23, 2023 for editorial improvements.
Jimmy Dooley
These were absolutely fantastic! I used fully cooked chicken meatballs I had. Just made the sauce and heated the meatballs in it for bout 10 minutes and served over rice! Crazy quick and so good!!!
Michelle
These meatballs were amazing!! I used moose meat and made them a good size for dinner. I cooked them for about 10 mins longer than recipe due to making them bigger. The sauce was perfect, and they were so flavourful.
Debbie
Can you use frozen meatballs and make in slow cooker. If so how long in slow cooker?
Marye
Yes. 4-6 hours. Be sure to read the part about the slow cooker instructions. Sometimes the sauce breaks and gets watery when it's slow cooked.
Whitney
This recipe is fantastic!! I’ve already shared it with friends and family. Thank you!!
Marye
I am so glad you liked it!
Karen Shurley
Holy honey garlic! My go to appetizer - quick and easy. I’ve had to double the recipe several times ?
Marye
YAY! I'm so glad you liked them!
Julie Pollitt
These look delicious!
Marisa Franca @ All Our Way
Loof?? Can't you tell I'm drinking my wine??
Marisa Franca @ All Our Way
Meatballs are great any way you can get them. By the way, Harvest Gold goes with the Avocado -- are we revealing our age? I still have the avocado and harvest gold. Lordy!! I just got rid of our couch (sofa) from the 70's couldn't sell it. Had to donate it!! These meatballs loof fantastic!
Marye Audet
And orange. My moms kitchen was avocado green, harvest gold, and orange..plus the wallpaper (which contained all those colors) had gold embossing. #stayclassy