Description
This Honey Garlic Meatball Rice Bake is a comforting and flavorful all-in-one meal that combines tender, savory meatballs with a sweet and tangy honey garlic sauce, nestled over a bed of fluffy rice, colorful bell peppers, and peas. It’s an easy-to-make baked dish perfect for weeknight dinners or meal prepping, offering a delightful balance of sweet and savory elements enhanced by aromatic garlic and soy sauce.
Ingredients
Units
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)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similar-sized) baking dish using cooking spray or a small amount of oil to prevent sticking.
- Mix Meatballs: In a large bowl, combine ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix thoroughly but gently to avoid overmixing which can toughen the meatballs. Form 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. Sear the meatballs for 2-3 minutes per side until they are browned on the outside but not cooked through. Remove and set aside.
- Prepare Honey Garlic Sauce: In a small saucepan, combine honey, soy sauce, ketchup, water, and finely minced garlic. Stir over medium heat until the mixture starts to bubble gently. If a thicker consistency is desired, dissolve cornstarch in a tablespoon of water and stir into the sauce. Continue cooking for an additional minute until thickened, then remove from heat.
- Assemble Rice Bake: Spread the uncooked rice evenly across the bottom of the greased baking dish. Scatter diced bell peppers and frozen peas over the rice. Drizzle with olive oil or melted butter to add richness.
- Add Broth and Meatballs: Pour the chicken broth evenly over the rice and vegetables. Gently stir to distribute everything evenly. Nestle the seared meatballs into the rice mixture, pressing them slightly down to partially submerge them.
- Add Sauce and Cover: Pour the prepared honey garlic sauce evenly over the meatballs and rice. Cover the baking dish tightly with aluminum foil to lock in moisture during baking.
- Bake: Place the dish in the preheated oven and bake covered for 40 minutes. Remove the foil and continue baking for another 10-15 minutes to allow the top to brown slightly and any excess liquid to evaporate.
- Rest and Garnish: Allow the bake to rest for 5-10 minutes after removing from the oven. Sprinkle with chopped green onions for a fresh and vibrant finish before serving.
Notes
- The internal temperature of the meatballs should reach 165°F (74°C) to ensure they are safely cooked.
- Feel free to use any variety or color of bell peppers to vary the flavor and visual appeal.
- This dish stores well and is excellent for meal prep and leftovers, making it perfect for easy weekday meals.
Nutrition
- Serving Size: 1 serving (about 1/5 of the recipe)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
