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Glossy baked honey garlic meatballs in a skillet, sprinkled with sesame seeds and sliced green onions

Baked Honey Garlic Meatballs

Tender oven-baked beef meatballs tossed in a sticky honey garlic soy glaze and finished with sesame seeds and green onions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 1/2 pounds ground beef 80 percent lean (680 g)
  • 1/2 cup panko breadcrumbs 30 g
  • 1/3 cup whole milk 80 ml
  • 1 large egg
  • 1/2 small onion grated
  • 3 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Honey garlic glaze
  • 1/2 cup honey 170 g
  • 1/4 cup soy sauce 60 ml
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
To garnish
  • 1 tablespoon toasted sesame seeds
  • 2 green onions sliced

Method
 

Bake the meatballs
  1. Preheat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment or foil.
  2. Stir the panko and milk together and let sit for 5 minutes.
  3. Add the beef, egg, onion, garlic, soy sauce, salt and pepper and mix gently until just combined.
  4. Scoop and roll into about 30 meatballs and place on the pan.
  5. Bake for 20 to 25 minutes until browned and 160°F (71°C) inside.
Make the glaze
  1. Simmer the honey, soy sauce, garlic, ginger and vinegar in a large skillet over medium heat for 2 minutes.
  2. Stir in the cornstarch mixture and cook for 1 minute until thick and glossy.
Finish
  1. Add the baked meatballs to the skillet and toss in the glaze for 1 to 2 minutes. Garnish with sesame seeds and green onions.

Notes

Freezer: Freeze raw or baked meatballs for up to 3 months. Add 8 to 10 minutes of baking time from frozen.
Nutrition is an estimate per serving.