Mediterranean Sweet and Spicy Honey Garlic Meatballs

In a large bowl, combine the ground meat, breadcrumbs, beaten egg, minced garlic, chopped parsley, dried oregano, cumin, salt, and pepper. Gently mix with your hands until just combined (avoid overmixing to keep meatballs tender).

Roll the mixture into 1-inch (2.5 cm) meatballs, yielding roughly 16 to 20 uniform pieces. Place them on a clean plate or tray.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (cook in batches if needed). Sear for 6 to 8 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temp 160°F / 71°C). Transfer meatballs to a plate lined with paper towels.

Wipe excess oil from the skillet, leaving a thin layer. Reduce heat to medium, add 4 cloves of minced garlic, and sauté for 30 seconds until fragrant. Pour in the honey, soy sauce, lemon juice, and red pepper flakes. Stir continuously for 2 minutes as the mixture gently bubbles and thickens into a glossy glaze.

Return the seared meatballs to the skillet, tossing them in the simmering glaze until thoroughly coated and heated through. Garnish with toasted sesame seeds and fresh parsley. Serve hot.