Honey Garlic Meatball Rice Bake

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare and perfect for busy evenings. Everything bakes together in one dish, which means less cleanup and more time to enjoy dinner. I also love how flexible it is, since I can switch proteins or vegetables depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef or ground chicken

• breadcrumbs

• egg

• finely chopped onion

• garlic, minced

• soy sauce

• sesame oil (optional)

• black pepper

• salt

• honey

• soy sauce, low sodium

• ketchup

• water

• garlic, finely minced

• cornstarch (optional)

• uncooked white rice

• chicken or vegetable broth

• olive oil or butter

• diced bell peppers

• frozen peas

• green onions, chopped (optional garnish)

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. In a large bowl, I mix the ground meat, breadcrumbs, egg, onion, garlic, soy sauce, sesame oil, pepper, and salt until just combined. I shape the mixture into about 20 to 24 small meatballs.

I heat a skillet over medium heat and lightly sear the meatballs for 2 to 3 minutes per side until they’re browned on the outside. They don’t need to be fully cooked at this stage.

In a saucepan, I simmer the honey, soy sauce, ketchup, water, and garlic. If I want a thicker sauce, I stir in a cornstarch slurry and cook until slightly thickened.

I spread the uncooked rice evenly in the baking dish and scatter the bell peppers and peas over the top. I drizzle in the oil, pour over the broth, and give everything a gentle stir. I nestle the meatballs into the rice, then pour the honey garlic sauce evenly over the dish.

I cover the dish tightly with foil and bake for 40 minutes. After removing the foil, I bake for another 10 to 15 minutes until the rice is tender and the meatballs reach an internal temperature of 165°F. I finish by sprinkling green onions over the top before serving.

Servings and Timing

This recipe makes about 4 servings. Prep time is roughly 20 minutes, cook time is about 55 minutes, and the total time comes to around 1 hour and 15 minutes from start to finish.

Variations

I sometimes use ground chicken when I want a lighter version, or stick with ground beef for a richer flavor. I like adding carrots, broccoli, or zucchini for extra vegetables. When I want a little heat, I mix some chili garlic sauce or red pepper flakes into the honey garlic sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm individual portions in the microwave with a splash of broth to keep the rice moist, or reheat the whole dish covered in the oven until warmed through.

FAQs

Can I prepare this dish ahead of time?

I often assemble everything a few hours in advance, cover it, and keep it in the refrigerator until I’m ready to bake.

What type of rice works best?

I usually use white rice because it cooks evenly, but I make sure to adjust liquid and time if I use another variety.

Do I have to sear the meatballs first?

I find that searing adds better flavor and helps the meatballs hold their shape, so I don’t skip this step.

How do I prevent the rice from drying out?

I make sure the dish is tightly covered with foil during the first part of baking so the steam cooks the rice properly.

Can I make this dish gluten-free?

I swap regular breadcrumbs and soy sauce for gluten-free versions, and it works well for me.

Conclusion

I love how this honey garlic meatball rice bake brings comfort and flavor together in one easy dish. It’s filling, family-friendly, and perfect for nights when I want something warm and satisfying without spending hours in the kitchen.

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