Honey Garlic Meatball Rice Bake

When you need a dinner that brings everyone to the table without keeping you stuck in the kitchen, this Honey Garlic Meatball Rice Bake delivers. The combination of tender meatballs, fluffy jasmine rice, and vegetables all bathed in a sticky-sweet honey garlic sauce makes this a complete meal in one pan. It’s the kind of dinner that works for busy Tuesday nights but feels special enough for weekend family gatherings.

What makes this recipe particularly practical is the one-dish approach. While the meatballs get a quick sear for flavor, everything else bakes together, allowing the rice to absorb all those savory-sweet flavors while you handle other tasks. The result is a high-protein dinner that satisfies both kids and adults, with minimal cleanup required.

Why You’ll Love This Honey Garlic Meatball Rice Bake

This dinner checks every box for weeknight success. The meatballs provide substantial protein whether you use beef or chicken, while the rice and vegetables create a balanced, filling meal. The honey garlic sauce strikes that perfect balance between sweet and savory that appeals to even picky eaters.

The one-pan method means less time washing dishes and more time enjoying dinner. You can prep the meatballs in advance and refrigerate them until you’re ready to cook. Leftovers actually taste better the next day as the flavors continue to develop, making this an excellent meal prep option for the week ahead.

The recipe also offers flexibility. Swap the vegetables based on what’s in your fridge, adjust the sweetness level in the sauce, or make the meatballs with different proteins. It’s adaptable enough to become a regular in your dinner rotation without feeling repetitive.

Ingredients for Honey Garlic Meatball Rice Bake

I recommend using ground beef with about 85% lean meat for the most flavorful meatballs, though ground chicken works beautifully if you prefer a lighter option. The key is not overworking the meat mixture, which keeps the meatballs tender rather than dense.

For the Meatballs:

• 1 lb ground beef or ground chicken
• ¼ cup breadcrumbs
• 1 egg
• 2 tbsp finely chopped onion
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil (optional)
• ½ tsp black pepper
• ¼ tsp salt

For the Honey Garlic Sauce:

• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• 3 tbsp ketchup
• 2 tbsp water
• 2 cloves garlic, finely minced
• 1 tsp cornstarch (optional, for thickening)

For the Rice Bake:

• 1 cup uncooked long grain or jasmine rice
• 2 cups chicken or vegetable broth
• 1 tbsp olive oil or butter
• ½ cup diced bell peppers
• ½ cup frozen peas
• chopped green onions (for garnish)

Choose jasmine rice for its fragrant quality, though any long grain rice works well. I always use low-sodium soy sauce in the sauce so you can control the saltiness. Fresh garlic makes a noticeable difference here compared to jarred options. The breadcrumbs act as a binder for the meatballs, but panko breadcrumbs create an even lighter texture if you have them on hand.

For the vegetables, frozen peas are convenient and cook perfectly during the baking time. Bell peppers add color and a slight sweetness that complements the honey garlic sauce. You can substitute with diced carrots, corn, or green beans based on preference.

How to Make Honey Garlic Meatball Rice Bake

In my experience, the searing step for the meatballs is what elevates this dish from good to great. That quick browning creates a flavorful crust that holds up during baking.

1. Preheat and Prep: Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish. This size allows the rice to spread in an even layer, which helps it cook uniformly.

2. Form 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 gently with your hands just until combined. Form into 20-24 meatballs, each about 1 to 1.5 inches in diameter. Keeping them uniform ensures even cooking.

3. Sear the Meatballs: Heat a splash of oil in a large skillet over medium-high heat. Working in batches if needed, sear the meatballs for 2-3 minutes per side until golden brown. They don’t need to cook through completely since they’ll finish in the oven. Transfer to a plate and set aside.

4. Make the Sauce: In a small saucepan, combine the honey, soy sauce, ketchup, water, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and stir it into the simmering sauce. Cook for another minute until it thickens slightly, then remove from heat.

5. Assemble the Bake: Spread the uncooked rice evenly across the bottom of your prepared baking dish. Scatter the diced bell peppers and frozen peas over the rice. Drizzle with olive oil or dot with butter, then pour the broth evenly over everything. Nestle the seared meatballs into the rice mixture, spacing them evenly.

6. Add the Glaze: Pour the honey garlic sauce over the meatballs and rice, making sure to coat the meatballs well. Some sauce will pool around the rice, which is exactly what you want.

7. Bake Covered: Cover the baking dish tightly with aluminum foil. This traps steam, which cooks the rice properly. Bake for 40 minutes without opening the oven.

8. Finish Uncovered: Remove the foil and bake for an additional 10-15 minutes. The rice should be tender and most of the liquid absorbed. The meatballs will have a beautiful glazed appearance.

9. Rest and Serve: Let the dish rest for 5-10 minutes before serving. This resting time allows the rice to absorb any remaining liquid and makes serving much easier. Garnish with chopped green onions for a fresh pop of color and mild onion flavor.

The key indicator that your rice bake is done is when you can insert a fork into the rice and it slides in easily without resistance. If the rice still seems firm after the full baking time, add a splash more broth, cover again, and bake for another 5-10 minutes.

What to Serve with Honey Garlic Meatball Rice Bake

Since this is already a complete meal with protein, vegetables, and grains, sides should focus on adding freshness and different textures to balance the richness of the honey garlic sauce.

Steamed Broccoli: Simple steamed broccoli florets provide a crisp, clean contrast to the sticky-sweet glaze. A squeeze of lemon juice over the broccoli adds brightness that cuts through the richness.

Asian-Style Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, a touch of sugar, and sesame seeds offer a cool, refreshing element. The acidity helps cleanse the palate between bites.

Garlic Green Beans: Quickly sautéed green beans with garlic and a sprinkle of red pepper flakes add a slight kick and vibrant color to the plate. They cook in about 8 minutes, making them ideal for this weeknight dinner.

Simple Side Salad: A basic mixed green salad with a light vinaigrette provides freshness without competing with the main dish. Keep it simple with just greens, shredded carrots, and a tangy dressing.

Roasted Brussels Sprouts: If you have extra oven space, roasted Brussels sprouts with a drizzle of balsamic glaze complement the sweet and savory profile of the meatballs. Roast them on a separate pan while the rice bake cooks.

Edamame: Steamed edamame sprinkled with sea salt adds extra protein and a fun, hands-on element that kids particularly enjoy. It also fits the Asian-inspired flavor profile.

Pro Tips & Variations

Make-Ahead Strategy: Form the meatballs up to a day in advance and store them covered in the refrigerator. You can also prepare the honey garlic sauce ahead and refrigerate it separately. When ready to cook, let both come to room temperature for about 15 minutes before assembling.

Protein Swaps: Ground turkey or a combination of ground pork and beef work wonderfully. For a vegetarian version, use plant-based ground meat or form the mixture into larger portions and use chickpeas or lentils as the protein base.

Spice It Up: Add ½ teaspoon of red pepper flakes to the honey garlic sauce or a teaspoon of sriracha for heat. Ginger lovers can grate fresh ginger into both the meatball mixture and the sauce for an extra flavor dimension.

Rice Variations: Brown rice can replace white rice, but increase the broth to 2½ cups and add 15-20 minutes to the covered baking time. Cauliflower rice works for a low-carb option but reduce the liquid to 1 cup and check for doneness after 25 minutes.

Vegetable Additions: Diced zucchini, shredded carrots, corn kernels, or edamame all work well mixed into the rice. Add heartier vegetables like carrots at the beginning, but stir in delicate ones like spinach during the last 10 minutes of baking.

Glaze Adjustments: Reduce the honey to ¼ cup if you prefer less sweetness, or add an extra tablespoon of soy sauce for a more savory profile. A splash of rice vinegar in the sauce adds tang that balances the honey.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. I find that separating the meatballs from the rice helps with more even reheating, though it’s not necessary.

For reheating, add a splash of broth or water to prevent the rice from drying out. Microwave individual portions for 2-3 minutes, stirring halfway through. For larger portions, reheat covered in a 350°F oven for about 15-20 minutes until heated through.

This dish freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture holds up remarkably well, making it an excellent freezer meal option.

Leftover rice and meatballs can be repurposed into fried rice. Simply break up the rice, dice the meatballs, and stir-fry everything with a beaten egg and extra vegetables for a completely different meal.

Common Questions

Can I use instant rice? Instant rice doesn’t work well in this recipe since it needs much less cooking time and would become mushy. Stick with regular long grain or jasmine rice for the best texture.

How do I know when the meatballs are fully cooked? The internal temperature should reach 160°F for ground beef or 165°F for ground chicken. Since they finish cooking in the oven, they’ll reach this temperature during baking even if not fully cooked after searing.

Can I skip searing the meatballs? You can, but searing adds significant flavor and helps the meatballs hold their shape during baking. If you’re short on time, form them extra carefully and they’ll work without searing, though the taste won’t be quite as rich.

What if my rice is still crunchy after baking? Add ¼ cup more broth, cover tightly with foil, and return to the oven for 10 minutes. Check again and repeat if needed. Using too little liquid or opening the oven too early are the usual culprits.

Can I double this recipe? Absolutely. Use two 9×13 inch baking dishes rather than one larger dish. This ensures the rice cooks evenly. You may need to add 5-10 minutes to the baking time when working with larger quantities.

This Honey Garlic Meatball Rice Bake solves the weeknight dinner dilemma with minimal hands-on time and maximum flavor payoff. The combination of protein-rich meatballs, fluffy rice, and vegetables all glazed in that sticky-sweet sauce creates a satisfying meal that the whole family will request again. Give this a try for your next busy evening when you want something comforting without the stress.

Honey Garlic Meatball Rice Bake

Tender meatballs and fluffy jasmine rice baked with vegetables in a sticky-sweet honey garlic glaze for an easy one-pan dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Asian-inspired

Calories: 445

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef or ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp onion finely chopped
• 2 cloves garlic minced
• 1 tbsp soy sauce
• 1 tsp sesame oil optional
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 3 tbsp ketchup
• 2 tbsp water
• 2 cloves garlic finely minced
• 1 tsp cornstarch optional, for thickening
• 1 cup uncooked long grain or jasmine rice
• 2 cups chicken or vegetable broth
• 1 tbsp olive oil or butter
• 1/2 cup bell peppers diced
• 1/2 cup frozen peas
• green onions chopped, for garnish

Equipment

• 9×13-inch baking dish
• large skillet
• small saucepan
• mixing bowl
• aluminum foil

Method

 

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix gently just until combined. Form into 20-24 meatballs, each about 1 to 1.5 inches in diameter.
3. Heat a splash of oil in a large skillet over medium-high heat. Sear the meatballs for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
4. In a small saucepan, combine the honey, soy sauce, ketchup, water, and minced garlic. Bring to a simmer over medium heat. If using cornstarch, dissolve it in a tablespoon of water and stir into the sauce. Cook for another minute until slightly thickened, then remove from heat.
5. Spread the uncooked rice evenly across the bottom of the prepared baking dish. Scatter the diced bell peppers and frozen peas over the rice. Drizzle with olive oil or dot with butter, then pour the broth evenly over everything.
6. Nestle the seared meatballs into the rice mixture, spacing them evenly. Pour the honey garlic sauce over the meatballs and rice.
7. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes without opening the oven.
8. Remove the foil and bake for an additional 10-15 minutes until the rice is tender and most liquid is absorbed.
9. Let the dish rest for 5-10 minutes before serving. Garnish with chopped green onions.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth to prevent drying. Freezes well for up to 3 months. Make-Ahead: Form meatballs and prepare sauce up to 1 day ahead. Store separately in the refrigerator. Substitutions: Ground turkey or pork work well. For vegetarian, use plant-based ground meat. Brown rice can be used but increase broth to 2.5 cups and add 15-20 minutes to covered baking time. Serving: This is a complete one-dish meal. Pair with steamed broccoli, cucumber salad, or garlic green beans for added freshness.