These glazed beauties are sticky, glossy, garlicky, and utterly addictive. Whether you’re throwing a game day spread, prepping for a potluck, or just feeding a hungry crowd, these honey garlic meatballs disappear faster than you can say “just one more.”
They’re tender, juicy, and coated in a sweet-savory glaze that clings to every curve. Pop them on a platter, stick a toothpick in each one, and watch them vanish.
I started making these for holiday parties years ago, and now they’re the one dish people text me about in advance. I love that you can bake the meatballs ahead and glaze them right before guests arrive, so you’re not stuck in the kitchen while everyone else is having fun.
Why This Recipe Works
- Tender, never dry: The milk-soaked panko and beef-pork blend keep every bite soft and juicy, even after baking.
- Glossy, restaurant-quality glaze: Honey, soy, garlic, and a hint of sesame oil create a sauce that’s balanced, sticky, and deeply flavorful without being cloying.
- Make-ahead friendly: Bake the meatballs in advance, then glaze and serve when you’re ready. Perfect for stress-free entertaining.
How to Make Honey Garlic Cocktail Meatballs
Start with the meatball base: Soak your panko in milk for a couple of minutes so it softens and melts into the meat. Then fold in the beef, pork, egg, garlic, and seasonings until just combined (overmixing = tough meatballs, and we’re not about that life).
Roll and bake: Use damp hands to roll the mixture into 2.5cm balls, arrange them on parchment-lined baking sheets with a little breathing room, and bake at 190°C for 18 to 20 minutes until golden and cooked through. Pro tip: An instant-read thermometer is your friend here; you’re aiming for 71°C internally.
While they bake, make the glaze: Combine honey, soy sauce, garlic, rice vinegar, tomato paste, sesame oil, and red pepper flakes in a large skillet over medium heat. Let it bubble and simmer for 5 minutes until it smells like your new favorite restaurant.
Thicken and gloss it up: Whisk in your cornstarch slurry and simmer for 2 to 3 minutes until the sauce turns thick, shiny, and utterly irresistible. Stir in the butter off the heat (because butter makes everything better).
Toss and caramelize: Add your baked meatballs to the glaze, toss gently to coat every single one, and let them simmer together for 3 to 4 minutes. They’ll get sticky, caramelized, and borderline dangerous to keep your hands off.
Garnish and serve: Transfer to a platter, shower with sesame seeds and sliced green onions, and brace yourself for the compliments. Should you stand guard by the tray? Probably.
Honey Garlic Cocktail Meatballs
Ingredients
- Meatballs:
- 680g (1½ lbs) ground beef (80/20 blend)
- 230g (½ lb) ground pork
- 80g (⅔ cup) panko breadcrumbs
- 60ml (¼ cup) whole milk
- 1 large egg, beaten
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- Honey Garlic Glaze:
- 180ml (¾ cup) honey
- 120ml (½ cup) soy sauce
- 6 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons unsalted butter
- Sesame seeds and sliced green onions for garnish
Instructions
- Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper
- Mix panko and milk in large bowl; let sit 2 minutes to soften
- Add ground beef, pork, egg, garlic, onion powder, salt, pepper, and parsley; mix gently until just combined (don't overmix)
- Roll into 2.5cm (1-inch) meatballs using damp hands; arrange on prepared baking sheets with space between
- Bake 18–20 minutes until golden and cooked through (internal temp 71°C/160°F)
- While meatballs bake, combine honey, soy sauce, garlic, rice vinegar, tomato paste, sesame oil, and red pepper flakes in large skillet over medium heat
- Bring glaze to simmer, stirring occasionally; cook 5 minutes until fragrant
- Whisk in cornstarch slurry; simmer 2–3 minutes until thickened and glossy
- Remove from heat; stir in butter until melted and incorporated
- Add baked meatballs to skillet; gently toss to coat completely in glaze
- Simmer together 3–4 minutes, stirring occasionally, until meatballs are sticky and caramelized
- Transfer to serving dish; garnish with sesame seeds and green onions
FAQs
Can I make these ahead?
Yes! Prepare and bake the meatballs up to 2 days in advance. Store them refrigerated, then reheat and glaze just before serving for the best texture and that fresh-from-the-pan look.
Can I use frozen pre-made meatballs?
Absolutely. Use 1.4kg of frozen meatballs, bake them according to the package directions, then toss with the homemade glaze. You’ll still get that sticky-sweet magic without the rolling.
How do I keep them warm for a party?
Transfer the glazed meatballs to a slow cooker on the “warm” setting. They’ll stay perfectly heated and glossy for 2 to 3 hours, and guests can help themselves without you hovering.
Can I make these gluten-free?
Yes. Use gluten-free breadcrumbs and substitute tamari for soy sauce. The recipe works perfectly with these swaps, and no one will know the difference.
Notes & Variations
- Extra caramelization: Broil the glazed meatballs for 2 minutes after coating. Watch them carefully to prevent burning, but those little charred edges? Chef’s kiss.
- Asian-inspired twist: Add a tablespoon of fresh grated ginger to the glaze and garnish with chopped cilantro and lime wedges for a bright, zingy finish.
- Spicy kick: Double the red pepper flakes or stir in a tablespoon of sriracha or gochujang to the glaze. Your heat-loving friends will thank you.
Serve It With
- Steamed jasmine rice: Let that glossy glaze drip all over fluffy rice for a full meal situation.
- Crunchy slaw: A tangy, crisp cabbage slaw cuts through the sweetness and adds refreshing texture.
- Cold beer or sparkling water with lime: Something bubbly balances the sticky-sweet glaze and keeps things light.
More Recipes To Try
- BBQ Cocktail Sausages: Another finger-food favorite with a tangy, smoky glaze.
- Sesame Chicken Wings: Sticky, garlicky, and perfect for sharing (or not).
- Teriyaki Beef Skewers: Grilled, glazed, and great for outdoor gatherings.
Let’s Hear It
Did you make these? Did they disappear in record time? Drop a comment below and let me know how they turned out, and if you snapped a photo, tag me so I can cheer you on!