Making these Sticky Honey Garlic Glazed Meatballs is surprisingly straightforward. Follow these step-by-step instructions to create a delicious and satisfying meal:

Step 1: Prepare the Meatball Mixture

1. Combine Meatball Ingredients: In a large mixing bowl, gently combine the ground meat, breadcrumbs, milk (or water), egg, finely chopped onion, minced garlic, soy sauce, dried oregano, salt, and black pepper. Use your hands or a spatula to mix everything together until just combined. Be careful not to overmix, as this can result in tough meatballs. Overmixing develops the gluten in the breadcrumbs and protein in the meat, leading to a denser, less tender texture.
2. Form the Meatballs: Using your hands or a tablespoon or cookie scoop for uniform size, roll the meat mixture into small meatballs, about 1-1.5 inches in diameter. Aim for roughly even-sized meatballs so they cook at the same rate. Wet your hands slightly with water to prevent the meat mixture from sticking to your hands and making the rolling process easier.
3. Optional: Browning the Meatballs (for extra flavor and texture): For an extra layer of flavor and a slightly firmer texture, you can brown the meatballs before baking or simmering them in the sauce. Heat a tablespoon of oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, brown the meatballs on all sides until they are nicely seared but not fully cooked through. This step is optional but adds a wonderful depth of flavor.

Step 2: Cook the Meatballs

You have a few options for cooking the meatballs: baking, pan-frying, or simmering in the sauce. Baking is a healthier and hands-off method, while pan-frying adds a nice sear, and simmering directly in the sauce infuses them with flavor as they cook.

• Baking Method (Recommended for ease and healthier cooking): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place the rolled meatballs on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20-25 minutes, or until the meatballs are cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
• Pan-Frying Method (for a quicker cook and browned exterior): Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs to the skillet, working in batches if necessary to avoid overcrowding. Cook, turning occasionally, until the meatballs are browned on all sides and cooked through, about 10-15 minutes. Ensure the internal temperature reaches 165°F (74°C).
• Simmering in Sauce Method (for maximum flavor infusion – adjust glaze instructions slightly): In this method, you’ll prepare the glaze in a large skillet, then add the uncooked meatballs directly to the glaze to simmer and cook. Skip the browning or baking steps. Proceed to Step 3 to make the glaze, and then add the raw meatballs to the simmering glaze. Simmer gently, covered, for about 20-25 minutes, or until the meatballs are cooked through and the glaze has thickened. Stir occasionally to ensure even cooking and prevent sticking.

Step 3: Prepare the Honey Garlic Glaze

1. Combine Glaze Ingredients (Except Cornstarch Slurry): In a medium saucepan or the same skillet you used to brown the meatballs (if using that method, drain excess oil first), whisk together the honey, soy sauce, rice vinegar, ketchup, minced garlic, and grated ginger (if using). If you are simmering the meatballs directly in the sauce, use a large, deep skillet or pot.
2. Heat the Glaze: Bring the glaze mixture to a simmer over medium heat.
3. Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth, creating a slurry. This prevents the cornstarch from clumping when added to the hot glaze.
4. Thicken the Glaze: Gradually pour the cornstarch slurry into the simmering glaze, whisking constantly. Continue to simmer and stir for 1-2 minutes, or until the glaze has thickened and become glossy. The glaze should be thick enough to coat the back of a spoon. If you prefer a thicker glaze, add a bit more cornstarch slurry, a teaspoon at a time, until desired consistency is reached.
5. Add Sesame Oil and Red Pepper Flakes (Optional): Stir in the sesame oil (if using) and red pepper flakes (if using) for extra flavor and a touch of heat. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or a dash of soy sauce to balance the flavors to your liking.

Step 4: Combine Meatballs and Glaze

1. Add Cooked Meatballs to Glaze: If you baked or pan-fried the meatballs, add them to the saucepan or skillet with the prepared honey garlic glaze. Gently toss the meatballs to coat them evenly in the sticky glaze.
2. Simmer Briefly (Optional): If you want the meatballs to be even more infused with the glaze, you can simmer them in the glaze for another 2-3 minutes over low heat, stirring occasionally. This allows the glaze to further penetrate the meatballs and create a truly sticky and flavorful experience. Be careful not to overcook them at this stage, as they are already cooked through.

Step 5: Garnish and Serve

1. Garnish: Sprinkle the Sticky Honey Garlic Glazed Meatballs with sesame seeds and chopped green onions for a beautiful presentation and added flavor and texture.
2. Serve Hot: Serve immediately and enjoy!