Sweet & Sticky Honey Garlic Meatballs Recipe

Ingredients

Main Ingredients

• 1 lb ground pork (or a mix of pork and beef)
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons milk

Sauce/Marinade

• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten‑free)
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Seasonings & Garnish

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil (for searing)
• 1 tablespoon toasted sesame seeds (optional)
• 2 scallions, thinly sliced

Instructions

Shaping & Searing

1. Form the meatballs. With a tablespoon or small ice‑cream scoop, roll the mixture into uniform 1‑inch balls. Place them on a parchment‑lined tray; this makes transfer to the pan easier and prevents sticking.
2. Heat the skillet. Add the neutral oil to a large non‑stick skillet and heat over medium‑high heat for about 2 minutes until the oil shimmers. The pan should be hot enough that a drop of water sizzles instantly.
3. Sear the meatballs. Arrange the balls in a single layer, leaving a little space between each. Cook without moving for 3‑4 minutes until the undersides turn deep golden brown. Flip and sear the opposite side for another 3‑4 minutes. This step builds flavor through caramelization.
4. Remove excess oil. Transfer the seared meatballs to a plate lined with paper towels to blot any excess oil. This keeps the final glaze from becoming greasy.