Dinner · Pan-frying
A deeply browned beef dinner with a sticky, sweet-hot glaze and enough extra sauce to carry through a bowl of white rice.
I made these hot honey beef meatballs for the kind of dinner that needed a little contrast: a deeply browned beef crust, a sticky glaze, and white rice underneath to catch every bit of sauce. The heat landed alongside sweetness rather than taking over, while the Dijon and cider vinegar gave the glaze a sharper finish that kept it from feeling too heavy.
I went with larger meatballs, so they needed a little patience in the skillet. I kept the heat moderate and turned them as they browned, which gave the outside time to develop a dark crust without rushing the centres. The smoked paprika carried through the beef, and the garlic gave the meatballs a savoury base before the glaze went on.
I also made extra glaze specifically to mix through the rice. Once the meatballs were cooked, I tossed them in the warm sauce and made sure some was left behind for the bowl. That was the part I liked most about serving them over white rice: the meatballs stayed glossy and sticky, while the rice picked up the sweet, tangy sauce underneath.
These hot honey beef meatballs worked well at their larger size, but I could definitely have made smaller ones. Smaller meatballs would have cooked more quickly and made it easier to serve a few at a time, while the larger ones gave this batch a more substantial, steakhouse-style feel. I would still keep the glaze generous either way, especially if I served them with rice again.
The method
Add the ground beef, eggs, breadcrumbs, garlic, green onions, Parmesan if using, 1 tablespoon smoked paprika, onion powder, 2 teaspoons garlic powder, 2 teaspoons kosher salt, black pepper, oregano, basil, and red pepper flakes if using to a large mixing bowl. Mix gently with clean hands just until evenly combined; stop as soon as no dry breadcrumbs remain so the mixture is not overworked.
Divide the mixture into 13 large meatballs, about 5½–6 ounces each raw. Roll them gently until they hold together, without packing them tightly.
Set a large skillet over medium heat and add 1–2 tablespoons avocado oil. Let the oil heat until it looks fluid and shimmers lightly, but does not smoke. Work in batches if needed so the meatballs have space between them.
Arrange the meatballs in the hot skillet without crowding them. Cook over medium heat, turning every few minutes as each side becomes deeply browned, for about 20–30 minutes total depending on the batch and pan. Keep the heat moderate so the crust does not burn before the centres cook; the meatballs are done when the centre of the largest one reaches 160°F. Transfer the cooked meatballs to a plate.
While the meatballs cook, combine the hot honey, butter, Dijon mustard, apple cider vinegar, remaining 2 teaspoons garlic powder, remaining 1 teaspoon smoked paprika, soy sauce, and a pinch of kosher salt in a small saucepan. Warm over low heat, whisking occasionally, for 2–3 minutes until smooth and slightly thickened. Keep the glaze below an aggressive boil so the honey does not scorch.
Place the cooked meatballs in a large bowl and pour the warm glaze over them. Gently toss until each meatball is evenly coated, reserving some glaze if serving with rice. For a slightly more caramelized finish, return the glazed meatballs to the skillet or oven for 2–3 minutes, watching closely so the glaze stays glossy rather than burnt.
Serve the glazed meatballs over white rice and spoon the reserved extra glaze over the rice.
Another way to cook it
Heat the oven to 400°F. Arrange the formed meatballs on a parchment-lined sheet pan or wire rack with space between them. Bake until the centres reach 160°F, beginning to check near 22 minutes. Broil for 1–2 minutes at the end for extra browning, if desired, then toss with the gently warmed glaze.
Preheat an air fryer to 375°F. Arrange the meatballs in a single layer with space around each one; cook in batches as needed. Air-fry until browned and the largest meatball reaches 160°F at the centre, turning once halfway through if the appliance benefits from it. Toss the cooked meatballs with the warm glaze after air-frying.
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