Hot Honey Beef Meatballs

Prep: 25 min
Cook: 30 min
Yield: 13 large meatballs
Method: Pan-frying

Ingredients

3 lb lean ground beef (90/10 recommended)
2 large eggs
1¼ cups Italian breadcrumbs
5 cloves garlic, minced
4–5 green onions, finely sliced
¼ cup grated Parmesan (optional)
1 tbsp plus 1 tsp smoked paprika (divided)
2 tsp onion powder
4 tsp garlic powder (divided)
2 tsp plus a pinch kosher salt (divided)
1 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper flakes (optional)
1–2 tbsp avocado oil
⅔ cup hot honey
4 tbsp butter
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tsp soy sauce

Method

Mix the meatball mixture
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.
Form the meatballs
Divide the mixture into 13 large meatballs, about 5½–6 ounces each raw. Roll them gently until they hold together, without packing them tightly.
Heat the skillet
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.
Pan-fry the meatballs
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.
Make the hot honey glaze
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.
Glaze the meatballs
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
Serve the glazed meatballs over white rice and spoon the reserved extra glaze over the rice.