Garlic Herb Glazed Meatballs

Garlic Herb Glazed Meatballs are a savory, flavorful dish that combines juicy ground meat with aromatic herbs and a glossy garlic glaze. These meatballs are ideal as appetizers, party snacks, or a hearty main course when paired with rice, pasta, or vegetables.

Why You’ll Love This Recipe

These meatballs are easy to prepare and pack a punch of flavor thanks to fresh herbs, garlic, and a savory glaze. They are tender on the inside, perfectly seared on the outside, and coated in a sticky, flavorful sauce that keeps you coming back for more. They’re also versatile—serve them as hors d’oeuvres or part of a satisfying dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)
• Breadcrumbs
• Egg
• Fresh parsley
• Garlic cloves
• Onion (finely grated or minced)
• Salt
• Black pepper
• Olive oil
• Soy sauce
• Honey
• Apple cider vinegar or lemon juice
• Fresh thyme or rosemary

Directions

1. In a large bowl, combine ground meat, breadcrumbs, egg, chopped parsley, minced garlic, onion, salt, and pepper. Mix until just combined.
2. Roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Remove from the skillet and set aside.
4. In the same skillet, combine soy sauce, honey, garlic, and vinegar or lemon juice. Stir and let it simmer for 2–3 minutes until slightly thickened.
5. Return the meatballs to the skillet, tossing them in the glaze until fully coated.
6. Garnish with additional fresh herbs before serving.

Servings and timing

• Servings: 4 to 6
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Turkey version: Use ground turkey for a lighter option.
• Spicy kick: Add crushed red pepper flakes or a dash of hot sauce to the glaze.
• Cheesy center: Stuff each meatball with a small cube of mozzarella or cheddar.
• Asian-inspired: Add a splash of sesame oil and garnish with green onions and sesame seeds.

Storage/reheating

Store meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat with a splash of water or glaze to keep them moist. For freezing, place cooked meatballs (with or without glaze) in a single layer on a tray until solid, then transfer to a freezer-safe bag. Freeze for up to 2 months.

FAQs

Can I bake the meatballs instead of frying?

Yes, bake at 400°F (200°C) for 18–20 minutes, turning halfway through for even browning.

Can I use dried herbs instead of fresh?

Yes, but reduce the amount to about one-third. Dried herbs are more concentrated.

What kind of meat works best?

A mix of ground beef and pork creates a juicy, flavorful result, but you can use turkey or chicken.

How do I keep meatballs from falling apart?

Ensure the mixture is not too wet, and use an egg and breadcrumbs for binding.

Can I make these ahead of time?

Yes, shape and store the uncooked meatballs in the fridge for up to 24 hours before cooking.

Is the glaze too sweet?

No, the honey balances the soy sauce and garlic. You can adjust sweetness to taste.

Can I freeze the meatballs raw?

Yes, freeze the uncooked, shaped meatballs on a tray, then store in a freezer bag for later use.

Are these gluten-free?

Use gluten-free breadcrumbs and tamari instead of soy sauce to make them gluten-free.

Can I double the recipe?

Absolutely, just cook the meatballs in batches to avoid overcrowding the pan.

What sides go well with this?

Serve with mashed potatoes, rice, roasted vegetables, or a fresh salad.

Conclusion

Garlic Herb Glazed Meatballs are an easy yet impressive dish packed with flavor and versatility. Whether served as a party appetizer or part of a satisfying meal, these meatballs bring the perfect balance of garlic, herbs, and sweet-savory glaze to the table. Simple to make and full of comforting taste, they are sure to be a favorite.

Print