If I want something comforting, flavorful, and easy to prepare, these Honey Garlic Glazed Meatballs are one of the recipes I always turn to. The meatballs come out tender and juicy, and the glaze brings that perfect balance of sweetness and savory depth that makes the dish truly irresistible.
Why I’ll Love This Recipe
I love how simple ingredients transform into a dish that feels special. The meatballs hold their moisture beautifully, and the honey-garlic glaze clings to them with just the right amount of stickiness. I can serve them as a main dish over rice or veggies, or as a bite-sized appetizer — they fit any occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs (about 25–30 small meatballs):
450 g (1 lb) ground chicken
1 large egg
120 ml breadcrumbs (½ cup + 2 tablespoons)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black or white pepper
Optional: 1 tablespoon olive oil (helps maintain moisture if the meat is very lean)
For the honey-garlic glaze:
1 teaspoon butter or olive oil
2 cloves garlic, finely minced
30 ml soy sauce (2 tablespoons)
30 ml honey (2 tablespoons)
60 ml water (¼ cup)
Directions
In a bowl, combine the ground chicken, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. I mix just until combined so the meatballs stay tender. If the chicken is very lean, I add the olive oil.
Shape the mixture into small meatballs, about 1 tablespoon each, and set them aside.
Heat a tablespoon of oil in a skillet over medium-high heat. Add the meatballs and lightly brown them on all sides, about 2 minutes per side. Remove and set aside.
In the same skillet, melt the butter (or heat the oil) and sauté the minced garlic for about 30 seconds.
Add soy sauce, honey, and water. Stir and bring to a gentle simmer for 1–2 minutes until it begins to thicken.
Return the meatballs to the skillet and toss gently so they are well coated. Reduce heat and let them simmer for another minute or two until fully cooked through and glazed.
Serve warm with rice, salad, or vegetables.
Servings And Timing
This recipe makes about 25–30 small meatballs, enough for around 4 servings as a main dish or 6–8 servings as appetizers. Total time is about 30 minutes: roughly 10 minutes of preparation, 10 minutes searing, and a few minutes simmering in the glaze.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the stovetop with a splash of water or extra sauce to keep the glaze smooth and the meatballs moist.
FAQs
How many meatballs does this recipe make?
It makes roughly 25–30 small meatballs, depending on the size I roll them.
Can I use another type of meat besides chicken?
Yes, ground turkey or ground beef both work well. I sometimes add a little olive oil if the meat is very lean to help keep the meatballs moist.
Can I make the meatballs ahead of time?
Yes, I often shape the meatballs ahead and refrigerate them until cooking. They can also be frozen raw and cooked later — I just add a few extra minutes to the cooking time.
Can I adjust the flavor of the glaze?
Absolutely. If I want it less sweet, I reduce the honey slightly. If I want a bit of heat, I add chili flakes or a dash of hot sauce to the glaze.
What should I serve with these meatballs?
I like serving them over steamed rice, alongside sautéed vegetables, or even with noodles. They also work perfectly as appetizers for gatherings.
Conclusion
These Honey Garlic Glazed Meatballs are a satisfying mix of tender texture and rich flavor. With simple ingredients and quick preparation, I can create a dish that works for dinner, meal prep, or entertaining. Every time I make them, they bring that comforting, sweet-savory goodness that never disappoints.
Tender chicken meatballs glazed in a sweet and savory honey garlic sauce, perfect as a main dish or appetizer. Quick to prepare and full of comforting flavor, this dish is a weeknight favorite or party hit.
Ingredients
450 g (1 lb) ground chicken
1 large egg
120 ml breadcrumbs (½ cup + 2 tablespoons)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black or white pepper
1 tablespoon olive oil (optional)
1 teaspoon butter or olive oil (for glaze)
2 cloves garlic, finely minced
30 ml soy sauce (2 tablespoons)
30 ml honey (2 tablespoons)
60 ml water (¼ cup)
Instructions
In a bowl, combine ground chicken, egg, breadcrumbs, garlic powder, onion powder, salt, pepper, and olive oil (if using). Mix until just combined.
Shape into 25–30 small meatballs (about 1 tablespoon each) and set aside.
Heat oil in a skillet over medium-high heat. Brown meatballs on all sides for about 2 minutes per side. Remove and set aside.
In the same skillet, melt butter or heat oil. Add minced garlic and sauté for 30 seconds.
Add soy sauce, honey, and water. Stir and simmer for 1–2 minutes until slightly thickened.
Return meatballs to the skillet, toss to coat, and simmer on low for 2 more minutes until cooked through and glazed.
Serve warm over rice, vegetables, or as an appetizer.
Notes
Add chili flakes or hot sauce for a spicy version of the glaze.
Ground turkey or beef can be used instead of chicken.
Shape meatballs ahead and refrigerate or freeze until ready to cook.
Reheat gently with a splash of water to keep the glaze smooth.
