These sweet and buttery Honey-Butter Mint Glazed Meatballs are the perfect holiday appetizer that will please all guests!

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If your family is anything like mine, appetizers are the MVP of the holiday season. My ideal meal is just a plate of finger foods, tbh. Give me a cocktail weenie and a charcuterie board and I’m set. These Honey-Butter Mint Glazed Meatballs are perfect for a holiday appetizer spread and have the perfect sweet and salty bite. 

Not only are these scratch-made meatballs surprisingly easy to make, but all of the ingredients are also so easy to pick up from purveyors local to Kentucky. 

Honey-Butter Mint Glazed Meatballs Ingredients & Subs

Panko breadcrumbs — You could also soak a couple of slices of stale bread in a pinch! Just make sure it’s incorporated well into the mixture.
milk — any fat% is fine
ground beef  & ground pork — I like a mixture of beef and pork in meatballs, but you could do all of one or the other. I also LOVE this recipe with ground lamb and it’s a very festive sub. 
garlic
2 eggs
Parmesan cheese — grated not shredded.
yellow onion — white onion is fine as well
Worcestershire sauce
salt & pepper
red pepper flakes
salted butter — unsalted is fine, just add a pinch of salt.
honey

How to make

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, stir together the panko and milk until combined.  Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
Add the ground beef, ground pork, garlic, eggs, Parmesan, onion, and Worcestershire sauce to the panko mixture.  Season with salt, black pepper, and crushed red pepper. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. Keeping your hands oiled helps keep the meat from sticking to you too bad.
Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. 
While the meatballs are baking, make the glaze. In a small saucepan, combine the butter, honey, mint, and garlic. Bring to a boil and whisk until smooth. Simmer for about 5 minutes until thickened. Discard the smashed garlic
Toss the fully-cooked meatballs with the glaze until completely coated. Serve warm.

More Holiday Appetizers you’ll love!

Garlic Parmesan Bacon Knots

Crispy Wings with Blue Cheese Honey Mustard

Slow Cooker Fiesta Ranch Snack Mix

Sour Cream and Onion Deviled Eggs

Citrus Marinated Olives and Feta

Check out the Kentucky Proud Gift Guide for ideas on how to gift a Kentucky Christmas this year!

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

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Yield: 25 meatballs

Honey-Butter Mint Glazed Meatballs

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

These sweet and buttery Honey-Butter Mint Glazed Meatballs are the perfect holiday appetizer that will please all guests!

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Ingredients

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, minced
• 2 eggs
• 1 cup grated Parmesan cheese
• 1/4 cup grated yellow onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

For the Glaze

• 6 tablespoons salted butter
• 1/3 cup honey

Instructions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. In a large mixing bowl, stir together the panko and milk until combined.  Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
3. Add the ground beef, ground pork, garlic, eggs, Parmesan, onion, and Worcestershire sauce to the panko mixture.  Season with salt, black pepper, and crushed red pepper. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
4. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. Keeping your hands oiled helps keep the meat from sticking to you too bad.
5. Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. 
6. While the meatballs are baking, make the glaze. In a small saucepan, combine the butter, honey, mint, and garlic. Bring to a boil and whisk until smooth. Simmer for about 5 minutes until thickened. Discard the smashed garlic
7. Toss the fully-cooked meatballs with the glaze until completely coated. Serve warm.

Notes

See the blog post above.

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