Honey Garlic Meatballs

Honey garlic meatballs are one of those things that disappear from the appetizer table in about 30 seconds flat. I have made these for every holiday party, game day spread, and potluck I have hosted in the past few years and the plate is always empty before I even get a chance to grab one myself. The sauce is sticky and sweet with just enough garlic and a tiny kick from sriracha and it coats every single meatball perfectly.

These work as an appetizer with toothpicks or as a full dinner over steamed rice with some broccoli on the side. I usually make a double batch because they reheat so well and leftovers are honestly just as good as day one. I linked a great slow cooker and a wide saute pan on Amazon below — either one works beautifully for this recipe.

Making the Meatballs

I use a mix of ground beef and pork when I can find it because the fat ratio keeps the meatballs super juicy. Ground beef on its own works great too. The key is not overworking the mixture — just combine everything until it comes together and then roll quickly. Brown them in batches so the pan stays hot and you actually get a sear instead of steam.

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I love making these in my slow cooker for parties (so easy to keep warm!) or in a wide saute pan for a quick weeknight version.

Honey Garlic Meatballs

Tender, juicy meatballs simmered in a sticky-sweet honey garlic sauce — perfect as an appetizer with toothpicks or served over rice for an easy weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer

Ingredients Method Notes

Ingredients

  

• 1.5 lbs ground beef or a beef-pork mix
• 1/3 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced for meatballs
• 1/2 tsp salt
• 1/4 cup honey for sauce
• 1/4 cup soy sauce
• 4 cloves garlic, minced for sauce
• 2 tbsp brown sugar
• 1 tsp sriracha optional
• 1 tbsp cornstarch mixed with 2 tbsp water to thicken

Method

 

1. Mix ground beef, breadcrumbs, egg, garlic, and salt. Roll into 1.5-inch balls. Brown in a large skillet over medium-high heat, 2-3 minutes per side. Remove and set aside.
2. In the same pan, combine honey, soy sauce, garlic, brown sugar, and sriracha. Bring to a simmer.
3. Add cornstarch slurry and stir until sauce thickens, about 2 minutes. Return meatballs to the pan, toss to coat, and simmer 5 minutes until cooked through.

Notes

These are even better in a slow cooker — brown the meatballs first then cook on low 3-4 hours in the sauce.

The Honey Garlic Sauce

This sauce is so simple and so good. Honey, soy sauce, garlic, a little brown sugar, and a splash of sriracha if you want some heat. The cornstarch slurry thickens it into that glossy, clingy, restaurant-style glaze that makes everyone go back for seconds. Taste it before you add the meatballs and adjust the sweetness or saltiness to your liking.

Slow Cooker Option

Brown the meatballs first (this step matters for flavor and texture!) then transfer to the slow cooker with the sauce ingredients. Cook on low for 3-4 hours or high for 2 hours. The meatballs get even more tender and the sauce deepens into something truly special. This is my go-to for holiday parties because I can set it and forget it.

More Easy Appetizers

Looking for more party-ready recipes? Browse our full appetizer collection on the blog for everything from dips to skewers to crowd-pleasing bites!

xo, Pam