Anyone else’s kids go crazy for meatballs? Is that a universal thing, or is it just my kids?
If I announce there’s meatballs for dinner, there’s actually cheering that happens. Although, when you get a cheering squad for your cooking instead of moans and groans it does make you want to repeat the meal in the very near future. They might be on to something.
I do find it a little funny that they love meatballs no matter how they’re served. Spaghetti and meatballs (always more of a hit then spaghetti meat sauce – even though it’s almost exactly the same thing), these sweet and sour meatballs, this meatball souvlaki, or these honey garlic meatballs – they’re all gobbled up in a record amount of time.
It makes me double the meatball recipe (or triple even!) every time I make them so that I can have some cooked and ready to eat meatballs sitting in the freezer for a very fast meal another night!
I’ve been looking for a homemade honey garlic sauce that I like as much as the store-bought stuff for a very long time. I hate buying pre-made sauces when I know that it’s probably just a handful of ingredients mixed together that I already have. But I haven’t loved any of the recipes I’ve tried. This honey garlic sauce is great though, and I loved it as soon as I took my first bite.
Coating some tasty meatballs and veggies in this honey garlic stir-fry sauce was just the obvious next step! Served over rice (or quinoa if you prefer), this made a fantastic meal. I was sad that there were no leftovers.
Although I shouldn’t have been surprised, considering the meatball fanatics that my children are!
Tips for perfect Honey Garlic Meatballs:
- the meatball portion of the recipe can be doubled or tripled quite easily and the cooked and cooled meatballs frozen in ziplock bags for future super fast meals – I almost always do this
- you can also freeze the meatballs in the sauce so you can just defrost and reheat it – I haven’t tried freezing the bell peppers and snap peas with it though as I prefer to add them in fresh when reheating
- to form the meatballs, I like to use a cookie scoop to portion all the meat mixture out quickly onto a cookie sheet and then roll them with my hands so they’re tightly formed balls – the cookie scoop speeds up the process a bit
- I usually use half ground turkey and half ground beef, but all of one meat would be fine for this recipe too
- here are a few more great stir-fry recipes for you: Peanut Chicken Stir-Fry, Teriyaki Chicken Stir-Fry and Asian Stir Fried Broccoli
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