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Honey Garlic Cocktail Meatballs

Honey garlic cocktail meatballs are oven-baked until browned, then tossed in a glossy honey-soy sauce. A gentle mix and a quick stovetop finish keep the meatballs tender and coated.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Asian
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Make the meatballs
  • 0.5 cup plain breadcrumbs
  • 0.25 cup milk
  • 1 egg large
  • 1.5 lb ground beef 85% lean
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
For the sauce
  • 0.5 cup honey
  • 0.33 cup low-sodium soy sauce
  • 3 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Equipment

  • 1 large rimmed baking sheet
  • 1 2-quart saucepan

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Stir the breadcrumbs and milk together in a large bowl, then let stand for 5 minutes.
  4. Add the egg, ground beef, garlic powder, kosher salt, and black pepper, and mix gently until combined.
  5. Shape the mixture into 1-inch meatballs.
  6. Arrange the meatballs on the prepared baking sheet.
  7. Bake for 15 to 18 minutes, until browned and the centers reach 160°F.
Make the sauce and finish
  1. Combine the honey, low-sodium soy sauce, garlic, and rice vinegar in a 2-quart saucepan and bring to a simmer over medium heat.
  2. Stir the cornstarch and cold water together in a small bowl, then stir the mixture into the simmering sauce.
  3. Cook for 1 to 2 minutes, until glossy and thickened.
  4. Add the cooked meatballs to the saucepan and toss gently until coated.

Notes

Mix the meatball ingredients gently to keep them tender. Refrigerate in an airtight container for up to 4 days; freezer-friendly. For a gluten-free option, use gluten-free breadcrumbs and tamari.