Sticky Glazed Meatballs

Sticky Glazed Meatballs are tender, juicy meatballs coated in a glossy, sweet-and-savory glaze that clings to every bite. Perfect as an appetizer, party snack, or served over rice or noodles for a main course, this dish combines bold flavor with an irresistible sticky finish.

Why You’ll Love This Recipe

Sticky Glazed Meatballs are a crowd-pleaser with universal appeal. Here’s why this recipe will become a favorite:

• Juicy, tender meatballs: The meatballs are packed with flavor and stay moist inside.
• Addictive glaze: The sticky sauce delivers the perfect balance of sweet, salty, and tangy notes.
• Quick and easy: This dish comes together in under 40 minutes, ideal for busy evenings or entertaining.
• Versatile: Serve them as finger food, in rice bowls, or tucked into wraps and sliders.
• Customizable: Adjust the glaze to suit your preferred level of sweetness, tang, or spice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the meatballs:
ground beef or pork (or a mix)
bread crumbs
milk
egg
garlic (minced)
ginger (optional, for extra flavor)
salt
black pepper

For the sticky glaze:
soy sauce
honey or brown sugar
rice vinegar or apple cider vinegar
ketchup (or hoisin sauce for variation)
garlic (minced)
cornstarch (mixed with water, for thickening)
sesame seeds (for garnish, optional)
green onions (sliced, for garnish, optional)

Directions

1. Make the meatballs: In a bowl, mix ground meat, bread crumbs, milk, egg, garlic, ginger (if using), salt, and pepper until combined. Form into small meatballs.
2. Cook the meatballs: Heat oil in a skillet over medium heat. Brown the meatballs on all sides until cooked through (about 10-12 minutes). Transfer to a plate.
3. Prepare the glaze: In the same skillet, combine soy sauce, honey, vinegar, ketchup, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
4. Glaze the meatballs: Return the meatballs to the pan and toss to coat in the sticky glaze. Cook for another 2-3 minutes to heat through and set the glaze.
5. Serve: Garnish with sesame seeds and green onions if desired. Serve hot.

Servings and timing

This recipe yields about 4 servings (or 16-20 small meatballs). Preparation time is about 15 minutes, and cooking time is 20-25 minutes.

Variations

Sticky Glazed Meatballs are easy to adapt:

• Spicy version: Add chili flakes, sriracha, or a splash of hot sauce to the glaze.
• Asian-inspired: Use hoisin sauce or teriyaki sauce in place of ketchup for a different flavor profile.
• Turkey or chicken meatballs: Use ground turkey or chicken for a lighter option.
• Gluten-free: Use gluten-free soy sauce and breadcrumbs.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed to loosen the glaze. Meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What type of meat works best for sticky meatballs?

A mix of ground beef and pork provides the best flavor and texture, but you can use any ground meat you prefer.

Can I bake the meatballs instead of pan-frying?

Yes, bake at 400°F (200°C) for 15-18 minutes, then toss in the glaze.

How do I keep the meatballs moist?

Adding milk and breadcrumbs helps keep the meatballs tender and juicy.

Can I make the glaze in advance?

Yes, the glaze can be made ahead and stored in the refrigerator for up to 3 days. Reheat and toss with cooked meatballs.

What’s the best side dish for sticky glazed meatballs?

Steamed rice, noodles, stir-fried vegetables, or even mashed potatoes pair well.

How do I make the glaze thicker?

Simmer it a bit longer or add more cornstarch slurry until it reaches your desired consistency.

Can I make mini meatballs for appetizers?

Yes, shape them smaller and adjust cooking time to ensure they are cooked through.

Can I use maple syrup instead of honey?

Yes, maple syrup provides a slightly different sweetness but works well.

What’s the best way to serve these at a party?

Keep them warm in a slow cooker on the low setting and provide toothpicks for easy serving.

Can I freeze uncooked meatballs?

Yes, freeze them on a tray, then transfer to a bag or container. Cook from frozen or thaw first.

Conclusion

Sticky Glazed Meatballs are a deliciously versatile dish that brings together juicy meatballs and a finger-licking glaze. Whether you serve them as an appetizer, a main course, or party food, they’re sure to be a hit. With simple ingredients and quick preparation, this recipe will earn a permanent spot in your meal rotatio

Sticky Glazed Meatballs

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Sticky Glazed Meatballs are tender, juicy meatballs coated in a glossy, sweet-and-savory glaze. Perfect as an appetizer, party snack, or served over rice or noodles for a main course, this dish combines bold flavor with an irresistible sticky finish.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 4 servings (16-20 small meatballs)
• Category: Appetizer, Main Course
• Method: Skillet Cooking
• Cuisine: American

Ingredients

• For the meatballs:
  • Ground beef or pork (or a mix)
  • Bread crumbs
  • Milk
  • Egg
  • Garlic (minced)
  • Ginger (optional, for extra flavor)
  • Salt
  • Black pepper
• For the sticky glaze:
  • Soy sauce
  • Honey or brown sugar
  • Rice vinegar or apple cider vinegar
  • Ketchup (or hoisin sauce for variation)
  • Garlic (minced)
  • Cornstarch (mixed with water, for thickening)
  • Sesame seeds (for garnish, optional)
  • Green onions (sliced, for garnish, optional)

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Instructions

1. In a bowl, mix ground meat, bread crumbs, milk, egg, garlic, ginger (if using), salt, and pepper until combined. Form into small meatballs.
2. Heat oil in a skillet over medium heat. Brown the meatballs on all sides until cooked through (about 10-12 minutes). Transfer to a plate.
3. In the same skillet, combine soy sauce, honey, vinegar, ketchup, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
4. Return the meatballs to the pan and toss to coat in the sticky glaze. Cook for another 2-3 minutes to heat through and set the glaze.
5. Garnish with sesame seeds and green onions if desired. Serve hot.

Notes

• For a spicy version, add chili flakes, sriracha, or hot sauce to the glaze.
• Use hoisin sauce or teriyaki sauce in place of ketchup for an Asian-inspired flavor.
• For a lighter option, use ground turkey or chicken for the meatballs.
• For a gluten-free version, use gluten-free soy sauce and breadcrumbs.
• Leftovers can be stored in the refrigerator for up to 3 days and frozen for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 18g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 60mg