Description

A comforting and flavorful Honey Garlic Meatball Rice Bake featuring tender ground meatballs cooked in a savory-sweet honey garlic sauce, nestled on a bed of fluffy rice mixed with bell peppers and peas. This all-in-one dish is baked to perfection, offering a delicious family-friendly meal that’s easy to prepare and packed with taste.

Ingredients

Scale

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

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)

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: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a bit of oil to prevent sticking.
Make the Meatballs: In a large bowl, combine ground meat, breadcrumbs, egg, chopped onion, garlic, soy sauce, sesame oil, black pepper, and salt. Mix gently until all ingredients are incorporated without overmixing. Form the mixture into 20-24 meatballs about 1 to 1.5 inches in diameter. Heat oil in a skillet over medium heat and sear the meatballs for 2-3 minutes per side until browned but not fully cooked.
Prepare the Sauce: In a small saucepan, combine honey, soy sauce, ketchup, water, and minced garlic. Heat over medium heat, stirring until the sauce bubbles gently. If desired, dissolve cornstarch in a tablespoon of water and add to the sauce for thickening. Cook for an additional minute, then remove from heat.
Assemble the Bake: Spread the uncooked rice evenly on the bottom of 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 rice mixture and stir lightly to distribute ingredients. Nestle the browned meatballs gently on top, pressing them slightly so they are partially submerged.
Pour Sauce Over: Evenly pour the prepared honey garlic sauce over the meatballs and rice mixture, ensuring good coverage.
Bake to Perfection: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the rice is fully cooked, the top is slightly golden, and the liquid is absorbed. Confirm meatballs reach an internal temperature of 165°F (74°C).
Garnish and Serve: Let the dish rest 5-10 minutes before serving. Sprinkle chopped green onions over the top for a fresh and colorful garnish.

Notes

Using ground chicken instead of beef provides a lighter option.
Sesame oil adds a subtle nutty flavor but can be omitted if unavailable.
Low sodium soy sauce helps control salt content in the dish.
For a thicker sauce, cornstarch is optional but recommended.
The dish can be made in advance and baked when ready, perfect for meal prep.
Ensure meatballs are browned before baking to enhance flavor and texture.
Use jasmine rice for a fragrant aroma or long grain rice for fluffier texture.
Check liquid absorption near the end of baking to avoid undercooked rice.