Introduction

This Honey Garlic Meatball Rice Bake is a comforting and flavorful one-dish meal that combines tender meatballs with savory honey garlic sauce and perfectly cooked rice. It’s easy to prepare and perfect for busy weeknights or casual family dinners.

Honey Garlic Meatball Rice Bake Recipe - Recipe Image

Ingredients

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
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)
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)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or oil.
Step 2: In a large bowl, combine ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix gently until just combined.
Step 3: Form the mixture into small meatballs about 1 to 1.5 inches in diameter (about 20-24 meatballs). In a skillet over medium heat, sear the meatballs in a splash of oil until browned on all sides, about 2-3 minutes per side. They don’t need to be fully cooked yet.
Step 4: In a small saucepan, combine honey, soy sauce, ketchup, water, and minced garlic. Heat over medium heat until bubbling. For a thicker sauce, dissolve cornstarch in a tablespoon of water, stir in, and cook for another minute. Remove from heat.
Step 5: Spread uncooked rice evenly in the prepared baking dish. Add diced bell peppers and frozen peas on top. Drizzle olive oil or melted butter over the rice and vegetables. Pour chicken broth over everything and stir lightly to distribute the rice evenly.
Step 6: Place the browned meatballs on top of the rice mixture, pressing them in slightly so they sit partially submerged. Pour the honey garlic sauce evenly over the meatballs and rice.
Step 7: Cover the dish tightly with aluminum foil. Bake for 40 minutes, then remove the foil and bake an additional 10–15 minutes until the rice is cooked, the top is slightly golden, and the meatballs reach an internal temperature of 165°F (74°C).
Step 8: Let the bake rest for 5-10 minutes before serving. Garnish with chopped green onions if desired.

Tips & Variations

Use ground chicken for a lighter option, or try ground turkey for a different flavor.
Substitute bell peppers with chopped carrots or zucchini for added variety.
If you prefer a spicier sauce, add a pinch of red pepper flakes to the honey garlic sauce.
For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
Make sure not to overmix the meatball mixture to keep them tender and juicy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To prevent drying out, cover the dish while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. If you use brown rice, increase the broth by 1/2 cup and bake covered for about 60 minutes, checking for doneness.

Can I prepare this dish ahead of time?

Absolutely! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if the dish is chilled.