Step 1: Make the Sauce

In a large skillet or saucepan, combine the honey, soy sauce, ketchup, brown sugar, garlic, ground ginger, and red pepper flakes. Set the pan over medium-low heat.

Whisk gently to blend the ingredients until the mixture is smooth and begins to bubble softly around the edges. This should take about 2 to 3 minutes. You’re looking for a gentle simmer—not a rolling boil—which allows the sauce to develop flavor without over-reducing.

Step 2: Thicken the Glaze

To help the sauce cling beautifully to your meatballs, you’ll need to thicken it slightly. In a small bowl, mix 2 tablespoons of the warm sauce with 2 tablespoons of cornstarch. Whisk until smooth.

Slowly pour the slurry into the simmering sauce, stirring constantly to avoid lumps. Continue cooking over medium-low heat until the glaze becomes glossy and thick—usually within 2 to 4 minutes.

Step 3: Add the Meatballs

Gently add your fully cooked meatballs to the skillet. Stir to coat them evenly in the sauce. Let the meatballs simmer for another 5 to 7 minutes, turning occasionally, until they’re heated through and fully glazed.

Important: Do not add frozen meatballs directly to the sauce. They’ll release water, dilute the glaze, and cool everything down.