Garlic Jalapeño Honey Meatballs with Creamy Sauce

by Annie Sisk


Sweet. Spicy. Sticky. Savory. Creamy. These meatballs hit every flavor note in one unforgettable bite.

If you're a fan of bold flavors and comforting textures, this dish is about to earn a permanent spot in your recipe rotation. Made with our signature Firebee Garlic Jalapeño Honey, these meatballs are glazed to perfection and served with a rich, creamy sauce that adds just the right touch of heat.

Whether you're hosting friends, meal prepping for the week, or shaking up your usual dinner plans, this recipe delivers flavor and crowd-pleasing appeal.

Why Garlic Jalapeño Honey?

Firebee’s Garlic Jalapeño Honey adds a next-level kick to these meatballs. It’s the perfect blend of savory, sweet, and heat—and it gives the glaze a glossy, craveable finish. While many sauces rely on straight sugar, this honey offers complexity that balances every bite.

Ingredients

For the Meatballs

  • 1 lb ground beef (or half beef, half pork)

  • 1/2 cup breadcrumbs

  • 1 egg

  • 2 tablespoons Firebee Garlic Jalapeño Honey

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon red pepper flakes (optional)

For the Glaze

  • 2 tablespoons Firebee Garlic Jalapeño Honey

  • 1 tablespoon soy sauce

  • 1 teaspoon apple cider vinegar

  • 1/4 teaspoon chili oil (optional)

For the Creamy Sauce

  • 1 tablespoon butter

  • 1 tablespoon flour

  • 3/4 cup milk or half & half

  • 1/4 cup mayo or sour cream

  • 1 teaspoon Dijon mustard

  • 1 tablespoon Firebee Garlic Jalapeño Honey

  • 1/4 teaspoon smoked paprika

  • Salt to taste

Optional Garnish

  • Chopped green onions or chives

Instructions

1. Make the Meatballs
In a large bowl, mix all meatball ingredients until just combined. Don’t overmix. Roll into 1.5-inch balls and place on a parchment-lined baking sheet.

2. Cook the Meatballs
You can either bake or pan-sear:

  • Bake: 400°F for 18 to 20 minutes, until golden brown and cooked through.

  • Pan-Sear: Heat a bit of oil in a skillet over medium-high heat. Brown the meatballs on all sides, about 8 to 10 minutes total.

3. Glaze
In a small saucepan, combine the glaze ingredients. Warm over low heat until it just begins to bubble. Toss in the cooked meatballs and stir gently to coat. Let them simmer for 1 to 2 minutes until sticky and caramelized.

4. Make the Creamy Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly add milk, whisking constantly, until the mixture thickens. Remove from heat and stir in mayo or sour cream, Dijon mustard, honey, paprika, and salt. Taste and adjust seasoning as needed.

5. Serve
Spoon a generous layer of sauce onto a serving dish. Add the glazed meatballs on top and finish with chopped green onions or chives. Serve hot.

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