Honey Glazed Meatball Skewers
These honey glazed meatball skewers combine tender, juicy meatballs with a sweet and sticky glaze, making them the perfect dish for game days, parties, or family dinners. They’re versatile, easy to prepare, and packed with flavor. With options for grilling, skillet, or oven cooking, you’ll have a recipe to suit any kitchen setup.
Equipment
- Large mixing bowl
- Whisk
- Skewers (wooden or metal)
- Grill, skillet, or oven
- Baking sheet (if using oven)
- Meat thermometer (optional)
- Basting brush
Ingredients
- 1 lb ground meat beef, pork, or a mix
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic minced
- 1 egg
- Salt and pepper: To taste
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- Bell peppers and onions optional, for skewering
- Oil: For grilling or skillet cooking
Instructions
Prepare the Meatballs
- In a large mixing bowl, combine ground meat, breadcrumbs, onion, garlic, egg, salt, and pepper.
- Mix gently with your hands or a wooden spoon until just combined. Avoid overmixing to keep the meatballs tender.
- Shape into bite-sized balls, about 1 1/2 inches in diameter.
Make the Honey Glaze
- In a small bowl, whisk together honey, soy sauce, rice vinegar, and brown sugar until smooth.
- Set aside for glazing later in the process.
Assemble the Skewers
- Thread the meatballs onto skewers, alternating with bell pepper and onion pieces if desired. Leave small gaps between items for even cooking.
- Tip: Soak wooden skewers in water for 20 minutes to prevent burning.
Cooking Methods
Grilling
- Preheat the grill to medium-high heat (about 400°F).
- Lightly oil the grates and brush the skewers with oil.
- Grill for 10-12 minutes, turning occasionally, until the meatballs are cooked through.
- During the last 2-3 minutes, brush the meatballs with the honey glaze and allow it to caramelize.
Skillet
- Heat a large non-stick skillet over medium heat and add a tablespoon of oil.
- Cook the meatballs (unskewered) in batches for 8-10 minutes, turning occasionally, until browned and cooked through.
- Thread the cooked meatballs onto skewers and brush with honey glaze. Heat for 1-2 minutes to caramelize the glaze.
Oven
- Preheat the oven to 375°F and line a baking sheet with parchment paper or foil.
- Arrange the skewers on the baking sheet and bake for 15-20 minutes, brushing the glaze onto the meatballs during the last 5 minutes.
- For a caramelized finish, broil for an additional 1-2 minutes.
After Cooking
- 1.Brush the skewers with an additional layer of honey glaze while they rest for 2-3 minutes.2.Garnish with fresh herbs like parsley or basil for a vibrant finish.
Serving Suggestions
- Pair with dipping sauces like tangy BBQ, creamy garlic yogurt, or sweet chili sauce.Serve alongside roasted vegetables, garlic butter rice, or a crisp green salad.Arrange skewers on a serving platter with a bowl of extra glaze for dipping—it’s always a crowd-pleaser.
Notes
Use a mix of ground beef and pork for the best flavor and texture.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze uncooked meatballs for up to 2 months.
Reheating: Reheat in the oven at 350°F for 10-12 minutes or in a skillet over medium heat.
Creative Twists: Try swapping the honey glaze for teriyaki, BBQ, or sweet chili sauce for variety.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze uncooked meatballs for up to 2 months.
Reheating: Reheat in the oven at 350°F for 10-12 minutes or in a skillet over medium heat.
Creative Twists: Try swapping the honey glaze for teriyaki, BBQ, or sweet chili sauce for variety.