Description

This Honey Garlic Meatball Rice Bake is a comforting one-dish meal featuring tender homemade meatballs simmered in a sweet and savory honey garlic sauce, baked alongside fragrant rice and colorful vegetables. Perfect for an easy weeknight dinner, it combines juicy meatballs, fluffy rice, and a flavorful glaze for a satisfying and delicious family-friendly meal.

Ingredients

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 Dish: Preheat 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.
Make Meatballs: In a large bowl, combine the ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix gently until just combined to keep meatballs tender. Shape the mixture into small meatballs about 1 to 1.5 inches in diameter.
Sear Meatballs: Heat a splash of oil in a skillet over medium heat. Add the meatballs and sear them for about 2-3 minutes per side until browned on the outside. Remove from heat and set aside.
Prepare Honey Garlic Sauce: In a small saucepan over medium heat, combine honey, soy sauce, ketchup, water, and finely minced garlic. Stir frequently until the mixture begins to bubble gently. If a thicker sauce is desired, dissolve cornstarch in a tablespoon of water and stir into the sauce. Cook for another minute until slightly thickened. Remove from heat.
Assemble Rice 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.
Add Broth and Meatballs: Pour chicken broth evenly over the rice and vegetables. Give a gentle stir to ensure the rice is well distributed. Nestle the browned meatballs into the mixture, pressing them down slightly so they are partially submerged.
Apply Sauce and Cover: Pour the honey garlic sauce evenly over the meatballs and rice. Cover the dish tightly with aluminum foil to trap moisture during baking.
Bake the Dish: Bake in the preheated oven for 40 minutes. Afterward, remove the foil and continue baking for an additional 10 to 15 minutes to brown the top and finish cooking the rice and meatballs.
Rest and Garnish: Remove from the oven and let the dish rest for 5 to 10 minutes. Sprinkle chopped green onions over the top before serving for a fresh and colorful garnish.

Notes

Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
Use any variety of bell peppers for added color and flavor.
This recipe is ideal for meal prep and tastes great as leftovers.
If using ground chicken, monitor meatballs carefully as they can cook faster than beef.
Low sodium soy sauce is preferred to reduce sodium content.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 450 kcal
Sugar: 15 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg