Honey Garlic Meatball Rice Bake

A comforting, family-friendly casserole made with juicy honey garlic meatballs baked over tender rice and vegetables in a flavorful sauce. This all-in-one dish is perfect for busy weeknights when you want something hearty, satisfying, and easy to prepare.

Why You’ll Love This Recipe

This Honey Garlic Meatball Rice Bake is the perfect combination of sweet and savory flavors. The homemade meatballs are tender and packed with flavor, while the honey garlic sauce adds a rich glaze that soaks beautifully into the rice as it bakes. It’s a complete meal in one dish, making cleanup simple and stress-free. The recipe is also easy to customize with different proteins or vegetables, and it’s great for meal prep since it reheats wonderfully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
450 g ground beef or ground chicken
1/4 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/4 cup finely chopped onion
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

For the rice bake:
1 cup long-grain white rice (uncooked)
2 cups low-sodium chicken broth
1/2 cup frozen peas
1/2 cup finely diced carrots
1 tablespoon olive oil

For the honey garlic sauce:
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon ketchup
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon cornstarch
2 tablespoons water

Directions

1. Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped onion, soy sauce, salt, pepper, and paprika. Mix gently until just combined.
3. Shape the mixture into evenly sized meatballs, about 1 to 1½ inches in diameter. You should get approximately 16–18 meatballs.
4. In a skillet over medium heat, add 1 tablespoon olive oil. Brown the meatballs on all sides for 4–5 minutes. They do not need to be fully cooked through at this stage. Remove and set aside.
5. Spread the uncooked rice evenly into the prepared baking dish. Stir in the chicken broth, frozen peas, and diced carrots.
6. Arrange the browned meatballs on top of the rice mixture.
7. In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, ketchup, and vinegar. Stir and bring to a gentle simmer.
8. In a small bowl, mix cornstarch and water until smooth. Stir this slurry into the sauce and cook for 1–2 minutes until slightly thickened.
9. Pour the honey garlic sauce evenly over the meatballs and rice.
10. Cover the baking dish tightly with foil and bake for 35 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the rice is tender and the meatballs are fully cooked.
11. Let the dish rest for 5 minutes before serving. Spoon extra sauce from the bottom of the dish over the meatballs and rice when serving.

Servings and timing

Servings: 4 to 6 servings

Preparation time: 20 minutes
Cooking time: 45 to 50 minutes
Total time: Approximately 1 hour 10 minutes

Variations

You can substitute ground turkey for a leaner option. Brown rice can be used instead of white rice, but increase the broth to 2 1/2 cups and extend the baking time by about 15–20 minutes.

For added vegetables, consider bell peppers, chopped broccoli, or mushrooms mixed into the rice before baking.

If you prefer a spicier version, add 1/2 teaspoon red pepper flakes or a teaspoon of chili sauce to the honey garlic mixture.

For a cheesy twist, sprinkle 1/2 cup shredded mozzarella or cheddar cheese over the top during the last 10 minutes of baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual portions for 1–2 minutes, adding a tablespoon of water or broth if needed to prevent drying out.

For reheating a larger portion, cover with foil and warm in a 170°C (325°F) oven for about 15–20 minutes.

This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use instant rice instead of long-grain rice?

Yes, but reduce the broth slightly and shorten the baking time, as instant rice cooks much faster.

Do I have to brown the meatballs first?

Browning adds flavor and helps them hold their shape, but you can skip this step if you are short on time. Increase baking time by about 5–10 minutes.

How do I know when the meatballs are fully cooked?

They should reach an internal temperature of 74°C (165°F) and no longer be pink in the center.

Can I make this dish ahead of time?

Yes, you can assemble everything, cover tightly, and refrigerate for up to 24 hours before baking.

Can I use cooked rice instead of uncooked rice?

Yes. Reduce the broth to 1/2 cup and decrease the baking time to about 25–30 minutes.

What can I serve with this recipe?

It pairs well with a simple green salad or steamed vegetables for a balanced meal.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and ensure your soy sauce is gluten-free.

Why is my rice still undercooked?

Make sure the dish is tightly covered with foil during baking and that you used the correct rice-to-liquid ratio.

Can I double this recipe?

Yes, but use a larger baking dish and ensure the rice is spread evenly for proper cooking.

Is this recipe suitable for meal prep?

Absolutely. It stores and reheats well, making it ideal for preparing lunches or dinners in advance.

Conclusion

Honey Garlic Meatball Rice Bake is a simple yet flavorful dish that brings together tender meatballs, perfectly cooked rice, and a rich honey garlic glaze in one comforting casserole. It’s easy to prepare, customizable, and perfect for feeding the whole family. Whether you’re planning a weeknight dinner or prepping meals ahead of time, this recipe is sure to become a reliable favorite in your kitchen.

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