Honey Garlic Meatballs with Sweet Pepper Dip
These irresistible Honey Garlic Meatballs with Sweet Pepper Dip combine tender, juicy meatballs coated in a sweet-savory honey garlic glaze with a creamy roasted red pepper dip. Perfect as an appetizer or main dish for any gathering!
Equipment
- Oven
- Mixing Bowl
- Baking sheet
- Saucepan
- Food Processor
Ingredients
Meatballs
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- 1 large egg
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp honey
- salt and pepper to taste
Honey Garlic Sauce
- ½ cup honey
- ½ cup soy sauce
- 3 cloves garlic minced
- 1 tbsp cornstarch
- 2 tbsp water
Sweet Pepper Dip
- 1 cup roasted red bell peppers chopped
- ½ cup cream cheese softened
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Gather all ingredients and line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, soy sauce, honey, salt, and pepper until combined.
- Form small meatballs about 1 to 1.5 inches in diameter and place them evenly on the baking sheet.
- Bake for 20–25 minutes or until golden brown and fully cooked (internal temperature 160°F / 70°C).
- Meanwhile, prepare the honey garlic sauce by combining honey, soy sauce, and minced garlic in a small saucepan over medium heat.
- Mix cornstarch with water, then whisk into the sauce and cook until thickened (2–3 minutes).
- Once meatballs are done, toss them in the honey garlic sauce until well coated.
- For the sweet pepper dip, blend roasted red peppers, cream cheese, mayonnaise, lemon juice, salt, and pepper until smooth.
- Serve meatballs hot with the dip on the side. Garnish with parsley or green onions if desired.
Notes
Make-ahead tip: Prepare and refrigerate meatballs a day before baking. You can freeze cooked meatballs for up to 3 months. Reheat gently before serving.