Description

Honey Garlic Meatball Rice Bake is a comforting one-pan dish featuring tender meatballs simmered in a sweet and savory honey garlic sauce, baked together with fragrant rice and colorful vegetables. This hearty casserole is perfect for a family dinner, combining juicy meatballs, savory sauce, and perfectly cooked rice topped with a sprinkle of fresh green onions.

Ingredients

Units Scale

For the Meatballs:

1 lb (450g) ground beef or ground chicken
1/4 cup breadcrumbs
1 egg
2 tablespoons finely chopped onion
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil (optional but recommended)
1/2 teaspoon black pepper
1/4 teaspoon salt

For the Honey Garlic Sauce:

1/3 cup honey
1/4 cup soy sauce (low sodium preferred)
3 tablespoons ketchup
2 tablespoons water
2 cloves garlic, finely minced
1 teaspoon cornstarch (optional, for thickening)

For the Rice Bake:

1 cup uncooked white rice (long grain or jasmine)
2 cups chicken broth (or vegetable broth)
1 tablespoon olive oil or butter
1/2 cup diced bell peppers (any color)
1/2 cup frozen peas (no need to thaw)
1/4 cup chopped green onions (optional for garnish)

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Instructions

Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similar-sized) baking dish with cooking spray or a small amount of oil to prevent sticking and ensure easy cleanup.
Make the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix until fully combined but avoid overmixing to keep the meatballs tender. Shape the mixture into small meatballs about 1 to 1.5 inches in diameter, yielding approximately 20-24 meatballs. Heat a splash of oil in a skillet over medium heat, then sear the meatballs for 2-3 minutes per side until nicely browned but not cooked through. They will finish cooking in the oven.
Prepare the Sauce: In a small saucepan, stir together honey, soy sauce, ketchup, water, and finely minced garlic. Heat over medium, stirring occasionally, until bubbling gently. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and stir it in. Cook for an additional minute until the sauce thickens slightly, then remove from heat.
Assemble the Bake: Spread the uncooked rice evenly in the greased baking dish. Scatter diced bell peppers and frozen peas over the rice. Drizzle olive oil or melted butter on top. Pour chicken broth evenly over the mixture and gently stir to distribute the rice and veggies. Nestle the browned meatballs onto the rice mixture, pressing them gently so they are partly submerged. Pour the honey garlic sauce evenly over the meatballs and rice.
Bake to Perfection: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for another 10-15 minutes until the rice is tender, the liquid absorbed, the meatballs cooked through (internal temperature 165°F/74°C), and the top is slightly golden.
Garnish and Serve: Allow the bake to rest for 5-10 minutes before serving. Sprinkle chopped green onions over the top for a fresh, vibrant touch and serve warm.

Notes

For juicier meatballs, avoid overmixing the meat mixture.
If you prefer a thicker sauce, adding cornstarch is optional but recommended.
You can substitute ground chicken with ground turkey or beef as desired.
Use low sodium soy sauce to control saltiness in the dish.
Letting the bake rest after cooking helps the rice fully absorb flavors and makes serving easier.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 480
Sugar: 14g
Sodium: 570mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg