Honey Garlic Meatball Rice Bake

Why You’ll Love This Recipe

I turn to this dish when I want something warm and satisfying with very little effort. The meatballs bake right on top of the rice, soaking up all that garlicky-sweet sauce. It’s perfect for weeknights, meal prep, or when I need a dish that will please everyone at the table.

ingredients

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

• 1 lb cooked meatballs (store-bought or homemade)

• 1 cup long-grain white rice, uncooked

• 2 cups chicken broth

• 1 cup water

• ½ cup honey

• ¼ cup soy sauce (low sodium preferred)

• 3 cloves garlic, minced

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 tablespoon cornstarch

• 1 tablespoon water (for cornstarch slurry)

• ½ teaspoon ground ginger

• ¼ teaspoon red pepper flakes (optional)

• 1 cup frozen peas and carrots (optional)

• 2 green onions, sliced (for garnish)

• Sesame seeds (optional, for garnish)

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I spread the uncooked rice across the bottom, then pour in the chicken broth and water.

3. If I’m adding peas and carrots, I scatter them over the rice.

4. I arrange the cooked meatballs evenly over the top.

5. In a small saucepan, I combine honey, soy sauce, minced garlic, vinegar, ginger, and red pepper flakes. I bring it to a simmer over medium heat.

6. I whisk together the cornstarch and water, then stir that slurry into the sauce until it thickens—usually about 1–2 minutes.

7. I pour the sauce evenly over the meatballs and rice mixture.

8. I cover the baking dish tightly with foil and bake for 45–50 minutes, until the rice is tender and the liquid is absorbed.

9. I remove the foil and let the casserole rest for 5 minutes before garnishing with green onions and sesame seeds.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 50 minutes

• Total time: 1 hour

• Calories: Approximately 410 kcal per serving

Variations

• Swap meatballs with chicken, turkey, or plant-based alternatives.

• Add diced bell peppers, broccoli florets, or corn for more color and texture.

• Spice it up with extra red pepper flakes or a drizzle of chili oil before serving.

• Try it with jasmine or brown rice—just adjust cooking time and liquid as needed.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave portions with a splash of broth or water to keep the rice moist, or I warm it in a covered dish in the oven at 350°F until heated through.

FAQs

Can I use frozen meatballs?

Yes—I just make sure to thaw and heat them slightly before assembling the casserole so they cook evenly with the rice.

Can I use brown rice instead of white?

I can, but I increase the liquid slightly and extend the baking time by about 10–15 minutes to ensure the rice is fully cooked.

Is it okay to leave out the veggies?

Absolutely. The peas and carrots are optional—I leave them out or swap them with other frozen veggies depending on what I have on hand.

Can I make this ahead of time?

Yes—I prep everything the night before, cover it tightly, and refrigerate. I let it sit at room temp for 15 minutes before baking as usual.

What’s the best way to get crispy edges?

I uncover the dish during the last 5–10 minutes of baking and place it under the broiler for a minute or two if I want those golden, caramelized edges.

Conclusion

This Honey Garlic Meatball Rice Bake is everything I want in a weeknight meal—warm, flavorful, and easy to throw together. I love that it all bakes in one dish and gives me a full meal with minimal cleanup. It’s sweet, savory, and always a hit at the dinner table.