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Spicy Honey Meatballs: 1 AMAZING Creamy Recipe

Spicy Honey Meatballs Creamy

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Spicy Honey Meatballs with Creamy Garlic Sauce is a delicious dish combining sweet, spicy, and creamy flavors. It’s perfect for dinner parties or weeknight meals, offering a delightful taste experience.

Ingredients

Scale
  • 1 pound Ground beef or turkey
  • 0.5 cup Breadcrumbs
  • 0.25 cup Grated Parmesan cheese
  • 0.25 cup Chopped fresh parsley
  • 1 Large egg
  • 2 cloves Garlic, minced
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Crushed red pepper flakes (adjust to taste)
  • 0.25 cup Honey
  • 0.25 cup Soy sauce
  • 0.5 cup Sour cream
  • 0.25 cup Mayonnaise
  • 2 cloves Garlic, minced
  • 1 tablespoon Lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, black pepper, and crushed red pepper flakes. Mix until well combined.
  3. Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a lined baking sheet.
  4. In a small bowl, whisk together the honey and soy sauce. Brush the mixture over the meatballs generously.
  5. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown, basting with the honey-soy mixture halfway through.
  6. In a medium bowl, combine sour cream, mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix until smooth. Adjust seasoning to taste.
  7. Once the meatballs are done, remove them from the oven and let them cool for a few minutes.
  8. Serve the meatballs hot, drizzled with any remaining honey-soy glaze, alongside the creamy garlic sauce for dipping.

Notes

  • Adjust the level of spiciness by varying the amount of crushed red pepper flakes.
  • Ground chicken can be used as a substitute for beef or turkey.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
  • Meatballs can be frozen after baking and cooling completely for up to 3 months.

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