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
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 seed (for serving)
- Preheat the oven to 425 degrees F.
- In a large bowl, mix together the ground beef, ground turkey, egg, milk, breadcrumbs, onion, salt and Worcestershire sauce until well combined.
- Form the mixture into 1 1/2 tablespoon sized balls (I like to use a cookie scoop to make this faster) and place them on a rimmed cookie sheet.
- Bake for 15 minutes until cooked through (cut one in half to make sure there is no more pink in the middle).
- Meanwhile, in a medium bowl, whisk together the chicken broth, honey, brown sugar, soy sauce, garlic, and corn starch until well combined and set aside.
- In a large, non-stick skillet over medium heat, saute the red pepper and snap peas until softened, about 2 minutes.
- Add the sauce and bring it to a boil over medium heat, stirring constantly.
- Reduce the heat to a simmer and continue to cook for another 1-2 minutes until the sauce thickens.
- Stir in the cooked meatballs and let them simmer in the sauce for another minute, or until you are ready to eat.
- Serve over hot cooked rice or quinoa, sprinkled with green onions and sesame seeds if you like.
You can use any combination of meat for this recipe. I usually use half ground beef and half ground turkey but all of one kind would work just fine too. This meal freezes well once it's prepared if you make a double recipe and freeze half for a later meal. I always leave out the red pepper and snap peas if I'm freezing it and just add them in fresh when reheating though.
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Amount Per Serving: Calories: 602 Total Fat: 26g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 160mg Sodium: 1307mg Carbohydrates: 55g Fiber: 5g Sugar: 35g Protein: 39g
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