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Garlic soy glazed meatballs served over rice on a white plate, with the meatballs coated in a glossy brown sauce.
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Garlic Soy Glazed Meatballs

6 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
A very easy appetizer made with frozen fully cooked meatballs simmered in a simple soy, brown sugar, and garlic sauce until glossy and sticky. They are great for parties, game day, or an easy dinner served over rice.

Equipment

Large skillet with a lid
Wooden spoon or spatula
Measuring cups

Ingredients
 

  • 1 32oz bag frozen fully cooked meatballs
  • ½ cup low sodium soy sauce
  • ½ cup light brown sugar packed
  • 3 cloves garlic minced

Instructions

  • Add the frozen meatballs to a large skillet and set it over medium heat.
  • Pour in the soy sauce, then add the brown sugar and garlic.
  • Stir to coat the meatballs, then cover and cook for 10 minutes. Stir once or twice during cooking.
  • Uncover the skillet and simmer for 8 to 10 minutes. Stir occasionally until the sauce thickens and the meatballs are heated through.
    Close up shot of fully cooked asian glazed meatballs in a pan
  • Serve warm as an appetizer with toothpicks, or spoon them over cooked rice for an easy meal.

Notes

  • Use a large skillet so the meatballs heat evenly and the sauce can reduce properly.
  • Low-sodium soy sauce works best here because the sauce reduces as it cooks.
  • If the sauce thickens too much before the meatballs are fully hot, add 1 to 2 tablespoons of water.
  • For a little heat, stir in a pinch of red pepper flakes or a small spoonful of sriracha.
  • This recipe works with beef, chicken, or turkey meatballs as long as they are fully cooked.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Make ahead: You can keep these meatballs on the warm setting in a slow cooker for serving at parties.