Glazed Meatballs: A Cozy, Homemade Delight for Any Occasion
Glazed Meatballs: A Comforting, Crowd-Pleasing Recipe
As a busy home cook and food blogger, I’m always on the lookout for reliable, crowd-pleasing recipes that are easy to whip up on a weeknight. That’s exactly how my Glazed Meatballs came to be! A few years ago, I was craving a cozy, comforting meal to feed my family, and I knew meatballs would hit the spot. But I wanted something a little more special than the classic spaghetti and meatballs.
I started experimenting in the kitchen, playing with different flavor combinations until I landed on this irresistible glaze. The sweet, sticky sauce coats the tender meatballs perfectly, creating an addictive dish that’s become a staple in our home. Now, whenever I need a quick meal that I know everyone will love, these Glazed Meatballs are my go-to. Follow me on DianaCookingE on Pinterest to see more of my family-friendly recipes!
Why This Recipe Works
What makes these Glazed Meatballs so special? For starters, the meatball itself is incredibly flavorful, with a perfect tender-yet-firm texture. I use a blend of ground beef and pork, plus a handful of savory seasonings, to create a meatball that’s truly crave-worthy on its own.
But the real star of the show is the glaze. It’s a simple combination of brown sugar, soy sauce, garlic, and a few other pantry staples, but it transforms the meatballs into something truly extraordinary. The sauce becomes thick and syrupy as it simmers, coating each meatball in a shiny, flavorful glaze.
Whenever I make these Glazed Meatballs, my family gobbles them up in record time. The sweet-savory flavor is just so addictive, and the texture is absolute perfection. I love serving them over steamed rice or egg noodles, but they’re also delicious on their own as an appetizer or party snack.
Ingredients
To make these Glazed Meatballs, you’ll need a few simple ingredients:
- Ground beef and ground pork – I like to use a 50/50 blend for the best texture and flavor.
- Breadcrumbs – To help the meatballs hold their shape.
- Milk – This helps the breadcrumbs bind the meatballs together.
- Eggs – Another binder that also adds richness.
- Garlic, onion powder, salt, and pepper – Classic seasonings that give the meatballs great flavor.
- Diana’s Tip: For the glaze, you’ll need brown sugar, soy sauce, garlic, ginger, and a bit of cornstarch to thicken it up.
Optional Add-Ins and Variations
While this Glazed Meatballs recipe is pretty perfect as-is, there are lots of ways you can customize it to suit your tastes or the occasion:
- Spicy Glazed Meatballs: Add a teaspoon or two of red pepper flakes to the glaze for a kick of heat.
- Teriyaki Glazed Meatballs: Swap the soy sauce for teriyaki sauce and add a splash of rice vinegar.
- Cranberry Glazed Meatballs: Use cranberry sauce or jam in place of the brown sugar for a festive twist.
- Pineapple Glazed Meatballs: Stir in some crushed pineapple or pineapple juice to the glaze.
Step-by-Step Method
Ready to get cooking? Here’s how to make my famous Glazed Meatballs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, garlic, onion powder, salt, and pepper. Mix everything together until well combined, being careful not to overmix.
- Diana’s Tip: To get perfectly round meatballs, use a small cookie scoop or your hands to portion out the meat mixture into 1-inch balls, then gently roll them between your palms.
- Arrange the meatballs on the prepared baking sheet, spacing them apart so they don’t touch.
- Bake the meatballs for 15-18 minutes, or until they’re cooked through and lightly browned on the outside.
- While the meatballs are baking, make the glaze. In a small saucepan, whisk together the brown sugar, soy sauce, garlic, ginger, and cornstarch. Bring the mixture to a simmer over medium heat, stirring frequently, until it thickens slightly.
- What I Messed Up At First: Be careful not to let the glaze get too thick – you want it to be pourable but still nice and sticky.
- As soon as the meatballs come out of the oven, transfer them to the saucepan with the glaze. Gently toss the meatballs to coat them evenly in the sauce.
- Serve the Glazed Meatballs immediately, garnished with chopped green onions or sesame seeds if desired. Enjoy!
Common Mistakes to Avoid
While these Glazed Meatballs are pretty foolproof, there are a few common mistakes to watch out for:
- Overworking the meatball mixture: Be gentle when mixing the ingredients together, or your meatballs could end up tough and dense.
- Overcooking the meatballs: Keep a close eye on them in the oven, and pull them out as soon as they’re cooked through. Overcooked meatballs can become dry and tough.
- Making the glaze too thick: The glaze should coat the meatballs easily, so be careful not to let it simmer for too long and become too sticky or syrupy.
My Tested Substitutions
One of the things I love most about this Glazed Meatballs recipe is how versatile it is. Here are some of my favorite ingredient swaps that work great:
- Ground turkey or chicken: For a leaner meatball, you can use ground turkey or chicken instead of the beef and pork blend.
- Panko breadcrumbs: If you prefer a crunchier texture, use panko breadcrumbs instead of regular.
- Honey or maple syrup: These make a great substitute for the brown sugar in the glaze.
- Coconut aminos: Use this gluten-free soy sauce alternative if you need a wheat-free option.
How to Customize This Recipe
In addition to the variations I mentioned earlier, there are lots of other ways you can make this Glazed Meatballs recipe your own:
- Dietary needs: To make this recipe gluten-free, use gluten-free breadcrumbs and coconut aminos. For a keto version, omit the breadcrumbs and use almond flour instead.
- Serving sizes: This recipe makes about 24 meatballs, which is perfect for a family dinner or a party appetizer. You can easily scale it up or down to suit your needs.
- Flavor profiles: Try swapping the Asian-inspired glaze for an Italian-style marinara sauce, or a sweet and tangy barbecue sauce. The possibilities are endless!
Serving Ideas
I love serving these Glazed Meatballs in all sorts of ways. They make a fantastic main dish when served over steamed rice or egg noodles, or you can enjoy them as a tasty appetizer or snack all on their own. They’re also a hit at parties and potlucks – just keep them warm in a slow cooker or chafing dish and watch them disappear!
Meal Prep & Storage
One of the best things about this Glazed Meatballs recipe is how well it holds up for meal prep and leftovers. You can make the meatballs ahead of time and keep them in the fridge for up to 4 days, or in the freezer for up to 3 months.
When you’re ready to serve them, simply reheat the meatballs in the oven or microwave, then toss them with the glaze. The glaze also freezes beautifully, so you can make a double batch and have it on hand for quick and easy meals.
Nutritional Breakdown
Each serving of these Glazed Meatballs (about 4 meatballs) contains approximately:
- Calories: 300
- Protein: 18g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 1g
Final Thoughts
I hope you and your loved ones enjoy these Glazed Meatballs as much as my family does! They’re the perfect balance of savory, sweet, and comforting – a dish that’s sure to become a new family favorite. So what are you waiting for? Grab your ingredients and get cooking!
Honey Garlic Glazed Meatballs
Ingredients
Equipment
Method
- Instructions
- Prepare the meatballs
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, soy sauce, salt, pepper, and onion powder. Mix gently until just combined.
- Form and cook
- Roll into evenly sized meatballs.
- Bake: Place on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes.
- Pan-fry: Cook in a skillet over medium heat until browned and cooked through.
- Make the glaze
- In a saucepan over medium heat, combine honey, soy sauce, garlic, ketchup, and vinegar. Bring to a gentle simmer.
- Thicken the sauce
- Stir in the cornstarch slurry and cook for 1–2 minutes until thick and glossy.
- Glaze the meatballs
- Add cooked meatballs to the sauce and toss until fully coated.
- Serve
- Transfer to a serving bowl and garnish with sesame seeds or green onions if desired.
