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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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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

  • 9x13-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 9x13 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.