Description
These Honey Garlic Meatballs are a delicious and easy-to-make meal featuring juicy turkey and beef meatballs baked to perfection and coated in a sweet and savory honey garlic sauce. Served with sautéed red peppers and snap peas, this dish offers a perfect balance of flavors and textures, ideal for a quick dinner or meal prep.
Ingredients
Scale
For the meatballs:
- 1/2 pound (225g) ground beef
- 1/2 pound (225g) ground turkey
- 1 large egg
- 1/4 cup milk (any kind)
- 1/2 cup breadcrumbs
- 2 tablespoons finely chopped onion
- 3/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
For the sauce:
- 1 cup chicken broth
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 2 tablespoons corn starch
For the stir-fry:
- 1 red pepper, sliced
- 2 cups snap peas
- Green onions, chopped (for serving)
- Sesame seeds (for serving)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, ground turkey, egg, milk, breadcrumbs, onion, salt, and Worcestershire sauce. Mix thoroughly until well combined to evenly distribute flavors and bind the mixture.
- Form Meatballs: Use a 1 1/2 tablespoon scoop or your hands to form meat mixture into uniform balls. Place on a rimmed cookie sheet to ensure juices don’t spill during baking.
- Bake Meatballs: Bake in the preheated oven for 15 minutes until fully cooked through. Confirm doneness by cutting one meatball in half; it should have no pink inside.
- Prepare Sauce: While meatballs bake, whisk together chicken broth, honey, brown sugar, soy sauce, minced garlic, and corn starch in a medium bowl until smooth. Set aside.
- Sauté Vegetables: Heat a large non-stick skillet over medium heat. Add sliced red pepper and snap peas, sautéing for about 2 minutes until softened but still crisp.
- Cook Sauce: Pour prepared sauce into the skillet with vegetables. Bring to a boil while stirring constantly to prevent lumps and burning.
- Simmer Sauce: Reduce heat to low and simmer the sauce for 1-2 minutes until it thickens to a glaze consistency.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet. Stir gently to coat them in sauce and let simmer for an additional minute to blend flavors.
- Serve: Serve hot over cooked rice or quinoa. Garnish with chopped green onions and sesame seeds to add fresh flavor and crunch.
Notes
- You can use any combination of ground meats; all beef or all turkey works well if preferred.
- This dish freezes well when made in double quantity. Freeze cooked meatballs without vegetables for best results; add fresh red pepper and snap peas when reheating.
- Adjust the sweetness of the sauce by varying the amount of honey and brown sugar to taste.
- Using a cookie scoop helps make uniform meatballs for even cooking.
Nutrition
- Serving Size: 1/4 of recipe (about 4-5 meatballs with sauce and vegetables)
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
