Description
This Honey Garlic Meatball Rice Bake combines sweet and savory flavors in a comforting one-dish meal that’s perfect for easy dinners. Featuring tender meatballs nestled in a bed of fluffy cooked rice and smothered in a sticky honey garlic sauce, this casserole is enhanced with frozen vegetables for added texture and nutrition. Simple to prepare and baked to bubbly perfection, it makes a delicious family-friendly dinner that requires minimal effort.
Ingredients
Scale
Main Ingredients
- 3 cups cooked white rice (or jasmine rice)
- 1½ cups frozen fully cooked meatballs (about 20–24 small)
- 1 tablespoon vegetable oil (for greasing the dish)
- 1 cup frozen vegetables (peas, carrots, or broccoli)
Sauce Ingredients
- â…“ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger (optional, for extra flavor)
- 1 teaspoon cornstarch + 1 tablespoon cold water (optional, for thickening)
Garnish
- Chopped green onions or sesame seeds
Instructions
- Preheat and prep dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with vegetable oil to prevent sticking and ease cleanup.
- Layer rice and meatballs: Spread the cooked rice evenly across the bottom of the prepared baking dish. Arrange the frozen fully cooked meatballs over the rice layer, no need to thaw them beforehand.
- Make the sauce: In a bowl, whisk together the honey, low-sodium soy sauce, ketchup, brown sugar, minced garlic, and ground ginger if using. If you prefer a thicker sauce, mix together the cornstarch and cold water to create a slurry and add it to the sauce mixture.
- Assemble bake: Pour the sauce evenly over the rice and meatballs. Sprinkle the frozen vegetables on top or mix them gently into the rice layer for balanced distribution.
- First bake with foil: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes to heat through.
- Second bake uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the sauce is bubbly and the meatballs are thoroughly heated.
- Rest and garnish: Let the bake rest for 5–10 minutes after removing from the oven. Garnish with chopped green onions or sesame seeds to add freshness and a nutty crunch. Serve warm and enjoy.
Notes
- You can substitute white rice with jasmine or brown rice, but keep in mind cooking times may vary.
- Using fully cooked meatballs means no thawing is necessary, making this dish quick and convenient.
- The cornstarch slurry is optional but helps achieve a thicker, glaze-like sauce.
- Feel free to customize with your favorite frozen vegetables for added nutrition.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To make a gluten-free version, use gluten-free soy sauce and verify meatball ingredients.
