These easy honey garlic meatballs have a tangy-sweet glaze with just a touch of heat from optional jalapeños. SO easy to make and they are great for family dinners or appetizers, depending on how big you make them.
2poundsground beefor a mix of ground meat such as pork, lamb, veal, etc
Honey Garlic Glaze
2tablespoonsgarlicminced
1tablespoonbutter
¾cupketchup
½cuphoney
3tablespoonssoy sauce
1jalapenooptional
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
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.Tips:If you're picky about onions grate them rather than finely chopping to ensure they get cooked through. This recipe makes about 24 appetizer servings or 6 dinner size servings depending on the size of the meatballs. Nutritional info is for the dinner sized servings.
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