These Garlic Honey Meatballs are easy to whip up and are wrapped in a delectable sauce that’s delicious over rice or served as an appetizer!
Would you like to know what I love the most about this recipe? These garlic and honey meatballs can be made in the Instant Pot, crock pot or, in the oven.
They can also be your next appetizer for Sunday football or dinner parties or served over rice and noodles to make the main course.
These meatballs are also easily adaptable. Use frozen meatballs if you aren’t up for mixing up your own, or rely on a traditional meatball recipe and roll out your own meatballs before cooking them up in this delicious sauce.
No matter how you choose to make these meatballs, they are super convenient for busy nights when kids have practice, or you just want a hands-off dinner. Being able to step back and let a few simple ingredients do their ‘thing is one of the best feelings!
Garlic Honey Meatballs Recipe
You’ll want to start off with a few pounds of ground beef. Add your seasonings, spices, eggs, ketchup, and Worcestershire and massage the mixture together. Form into small meatballs and set on a lined baking sheet or large, flat plate. Combine the ingredients for the sauce, and set aside.
To cook in the oven: Place the meatballs in a lined baking pan and bake for 20 minutes at 350 degrees. Remove, and pour the sauce over the meatballs – cover the baking dish with foil and return to the oven for 10 minutes.
To cook in the Instant Pot: Place the meatballs in the Instant Pot. Add the sauce + an additional 4 Tbsp of water to the bottom of the Instant Pot. Place the lid on the Instant Pot, seal the valve, and cook for 4 minutes at high (manual) pressure. Release pressure and serve atop rice.
To cook in the Crock Pot: Brown your meatballs in the oven for 10 minutes at 350, then remove and place in a 6qt crock pot. Pour sauce over the meatballs and carefully mix until all meatballs are coated. Cook on low, 3-4 hours, stirring occasionally.
I prefer cooking meatballs in the oven, but feel free to do what works best for you! These meatballs are even more delicious when you add a Tablespoon of sriracha sauce, too!
Garlic and Honey Meatballs
Ingredients
Meatballs:
- 2 lbs ground beef 85% lean
- 2 eggs
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1/4 C ketchup
- 2 Tbsp Worcestershire sauce
- 1/4 C cornmeal or substitute - bread crumbs
Sauce:
- 1/4 C brown sugar
- 1/3 C honey
- 1 C ketchup
- 4 tsp minced garlic
- 4 Tbsp soy sauce
Instructions
- In a medium bowl, mix the ground beef, eggs, allspice, salt, ketchup, Worcestershire sauce or soy-free alternative, and cornmeal.
- Form the mixture into small meatballs and set aside on a lined plate or platter.
- In a medium bowl, combine the sugar, honey, ketchup, garlic, and soy or soy-free alternative, just until combined.
- To cook in the oven: Place the meatballs in a lined baking pan and bake for 20 minutes at 350 degrees. Remove, and pour the sauce over the meatballs - cover the baking dish with foil and return to the oven for 10 minutes.
- To cook in the Instant Pot: Place the meatballs in the Instant Pot. Add the sauce + an additional 4 Tbsp of water to the bottom of the Instant Pot. Place the lid on the Instant Pot, seal the valve, and cook for 4 minutes at high (manual) pressure. Release pressure and serve atop rice.
- To cook in the Crock Pot: Brown your meatballs in the oven for 10 minutes at 350, then remove and place in a 6qt crock pot. Pour sauce over the meatballs and carefully mix until all meatballs are coated. Cook on low, 3-4 hours, stirring occasionally.
Notes
Nutrition
We prefer not to use soy sauce, and we aim for soy-free Worcestershire sauce in our home. If you aren’t as concerned about soy sauce or soy in your Worcestershire, feel free to use regular varieties. If you, like us, prefer to make your own, feel free to use this recipe, below. It keeps for 7 days within your refrigerator.
Soy-free Worcestershire Sauce alternative:
- 4 tsp balsamic vinegar
- 1 1/2 C. organic beef broth
- 2 tsp unsulphured molasses
- 1/4 tsp ground ginger
- pinch garlic powder
- pinch white pepper
- optional: salt, to taste
Combine all ingredients with the exception of salt and bring to a boil. Reduce to a simmer until reduced by half. Pour into a glass bottle. Refrigerate for up to 7 days.
Leave a Reply