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–+ servings
Honey Garlic Meatball Rice Bake

Honey Garlic Meatball Rice Bake: Comfort Food Magic Just for You

Discover the cozy and customizable Honey Garlic Meatball Rice Bake, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Meat Use beef, chicken, or plant-based alternatives.
  • 1/4 cup Breadcrumbs Gluten-free breadcrumbs work too!
  • 1 Egg Use a flax egg for a vegan option.
  • 2 tbsp Onion Finely chopped; leeks or shallots can be used.
  • 2 cloves Garlic Minced; garlic powder can work in a pinch.
For the Sauce
  • 1 tbsp Soy Sauce Low sodium preferred.
  • 1/4 cup Soy Sauce For additional flavor.
  • 1 tsp Sesame Oil Optional; substitute with olive oil if needed.
  • 1/3 cup Honey Provides sweetness.
  • 3 tbsp Ketchup Balancing tanginess.
  • 2 tbsp Water To thin out the sauce.
  • 2 cloves Additional Garlic Finely minced.
  • 1 tsp Cornstarch Optional for thickening.
For the Bake
  • 1 cup Uncooked White Rice Swap for brown rice for an extra health boost.
  • 2 cups Chicken or Vegetable Broth Infuses moisture and flavor.
  • 1 tbsp Olive Oil or Butter Drizzle over rice for extra flavor.
  • 1/2 cup Bell Peppers Diced; zucchini or carrots are excellent substitutes.
  • 1/2 cup Frozen Peas Adds convenience and nutrients.
  • 1/4 cup Chopped Green Onions Optional, for garnish.

Equipment

  • oven
  • 9x13-inch baking dish
  • skillet
  • Saucepan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking dish by lightly greasing it with olive oil or cooking spray.
  2. In a large bowl, combine the ground meat, breadcrumbs, egg, finely chopped onion, two minced garlic cloves, soy sauce, sesame oil, black pepper, and salt. Mix gently to avoid overmixing.
  3. Shape the mixture into small meatballs, each about 1 to 1.5 inches wide, aiming for 20-24 meatballs.
  4. Brown the meatballs in a skillet over medium heat for about 2-3 minutes per side until golden brown.
  5. In a saucepan, mix honey, soy sauce, ketchup, water, and remaining minced garlic over medium heat until bubbling. Thicken with cornstarch if desired.
  6. Spread the uncooked white rice evenly in the baking dish and layer with diced bell peppers and frozen peas. Drizzle with olive oil or melted butter.
  7. Pour chicken or vegetable broth over the rice and veggies, then gently stir to combine. Nestle the browned meatballs into the mixture.
  8. Drizzle the honey garlic sauce over the meatballs and rice, cover tightly with aluminum foil.
  9. Bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for another 10-15 minutes.
  10. Check the meatballs' internal temperature is 165°F (74°C). Let rest for 5-10 minutes, garnish with chopped green onions, and serve.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 58gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Leftovers taste better the next day; store in an airtight container for up to 3 days in the fridge.

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