It is 6pm and your family is hungry. You need a stress-free dinner that everyone will actually eat. This Honey Garlic Meatball Rice Bake is the answer to your busy evening.
This recipe delivers a perfect balance of sweet and savory flavors. It is cozy, filling, and requires minimal cleanup. Your kitchen will smell amazing while it bakes in the oven.
Why This Recipe Is a Winner
This meal is a total lifesaver for busy fall weeknights. You just dump the ingredients in one dish and walk away. It is budget-friendly and uses simple pantry staples you likely have.
The honey garlic sauce creates a beautiful glaze over the meatballs. Kids love the sweetness, while adults enjoy the fresh ginger and garlic. It is a complete meal in a single baking dish.
Simple Cooking Method
Making this dish is incredibly straightforward and beginner-friendly. You do not even need to precook the rice or meatballs. The oven does all the heavy lifting for you today.
Simply whisk your sauce, layer your ingredients, and cover it tightly. The steam hydrates the rice perfectly every single time. You will feel like a pro cook with very little effort.
Ingredients You’ll Need
Most of these items are likely already in your pantry or freezer. Using frozen ingredients keeps this recipe fast and fresh.
- 24 oz frozen pre-cooked beef meatballs
- 1.5 cups long-grain white rice, uncooked
- 3 cups beef broth
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 cups frozen peas and carrots
- 2 tablespoons green onions, sliced
Step-by-Step Directions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the beef broth, honey, soy sauce, minced garlic, grated ginger, and cornstarch until the honey and cornstarch are fully dissolved.
- Distribute the uncooked rice evenly across the bottom of a 9×13 inch baking dish.
- Layer the frozen meatballs and frozen vegetables over the rice in an even distribution.
- Pour the liquid sauce mixture over the meatballs and rice, ensuring all rice grains are submerged.
- Cover the baking dish tightly with aluminum foil to ensure steam is trapped for rice hydration.
- Bake for 40 to 45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven and let the dish rest, covered, for 5 minutes.
- Garnish with sliced green onions and fluff the rice with a fork before serving.
Best Ways to Enjoy It
Serve this dish warm in deep bowls for a cozy feel. The fluffy rice absorbs all that delicious, sticky honey garlic glaze. It is a hearty meal that stands well on its own.
You can pair it with a crisp side salad for extra crunch. Steamed broccoli or snap peas also make great side additions. Set the table and enjoy a peaceful family dinner together.
How to Store Leftovers
This bake stores beautifully for easy weekday lunches. Place leftovers in an airtight container in the fridge. It will stay fresh and tasty for up to three days.
To reheat, add a splash of water or broth to the rice. Microwave it in 30-second intervals until it is steaming and hot. You can also freeze individual portions for busy future nights.
Tips for Best Results
- Don’t skip the foil because it traps the steam needed for the rice.
- Seal the edges of the foil tightly to prevent moisture from escaping.
- Use low-sodium soy sauce to keep the salt levels perfectly balanced.
- Rinse your rice first if you prefer less starch in your dish.
- For a crispier finish, uncover and broil for the last two minutes.
- Make sure the honey is fully dissolved in the broth before pouring.
- Double the garlic if your family loves a bolder, punchier flavor.
Easy Flavor Ideas
- Swap beef meatballs for turkey or chicken meatballs for a lighter option.
- Add a pinch of red pepper flakes for a spicy kick.
- Use a bag of stir-fry vegetable mix instead of peas and carrots.
- Substitute maple syrup for honey for a different kind of sweetness.
- Top with toasted sesame seeds for a restaurant-style look.
Common Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. You would need more liquid and a longer baking time. I recommend sticking with long-grain white rice for this specific recipe.
Will my kids actually eat the ginger?
Yes, because the ginger is grated very finely into the sauce. It provides a warm background flavor without being overwhelming or chunky. Most kids do not even notice it is there.
Do I need to thaw the meatballs first?
No, you can use them straight from the freezer. This saves you time and keeps the prep work very fast. They will heat through perfectly during the 45-minute bake.
I hope this easy bake brings a little peace to your busy weeknights. There is nothing better than a warm meal that the whole family enjoys. Happy cooking!
— Lidia
Ingredients
- 24 oz frozen pre-cooked beef meatballs
- 1.5 cups long -grain white rice, uncooked
- 3 cups beef broth
- 1/2 cup hone y
- 1/4 cup low -sodium soy sauce
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarc h
- 2 cups frozen peas and carrots
- 2 tablespoons green onions, sliced
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the beef broth, honey, soy sauce, minced garlic, grated ginger, and cornstarch until the honey and cornstarch are fully dissolved.
- Distribute the uncooked rice evenly across the bottom of a 9x13 inch baking dish.
- Layer the frozen meatballs and frozen vegetables over the rice in an even distribution.
- Pour the liquid sauce mixture over the meatballs and rice, ensuring all rice grains are submerged.
- Cover the baking dish tightly with aluminum foil to ensure steam is trapped for rice hydration.
- Bake for 40 to 45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven and let the dish rest, covered, for 5 minutes.
- Garnish with sliced green onions and fluff the rice with a fork before serving.
