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Honey Garlic Meatball Rice Bake

Savor the Comfort: Honey Garlic Meatball Rice Bake Delight

Honey Garlic Meatball Rice Bake is a comforting one-pan meal, featuring juicy meatballs in a sweet glaze served over fluffy rice.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Ground Chicken You can substitute with ground turkey or plant-based meat.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs for gluten-sensitive diners.
  • 1 large Egg Acts as a binding agent.
  • 1 large Chopped Onion Adds moisture and flavor.
  • 3 cloves Garlic (minced) Infuses with aromatic goodness.
  • 3 tablespoons Soy Sauce Tamari serves as a gluten-free alternative.
  • 1 tablespoon Sesame Oil Optional, for added depth.
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
For the Sauce
  • 1/2 cup Honey Provides sweetness to the glaze.
  • 1/4 cup Low Sodium Soy Sauce Balances sweetness with saltiness.
  • 1/4 cup Ketchup Adds tangy sweetness.
  • 1/4 cup Water Used to adjust sauce consistency.
  • 1 tablespoon Cornstarch Optional for thickening the sauce.
For the Rice Base
  • 2 cups Uncooked White Rice Long grain or jasmine.
  • 4 cups Chicken Broth Swap for vegetable broth for vegetarian version.
  • 2 tablespoons Olive Oil or Butter Adds richness to the dish.
For the Veggie Boost
  • 1 cup Diced Bell Peppers Any color, mix for visual appeal.
  • 1 cup Frozen Peas Add color and nutrition.
  • 1/4 cup Chopped Green Onions Garnish before serving.

Equipment

  • baking dish
  • mixing bowl
  • Skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil or butter.
  2. In a large mixing bowl, combine ground beef or chicken, breadcrumbs, egg, onion, garlic, soy sauce, and sesame oil. Season with black pepper and salt. Mix until well combined.
  3. Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, aiming for 20-24 meatballs.
  4. Heat a skillet over medium heat and brown the meatballs for 2-3 minutes on each side.
  5. In a saucepan, combine honey, low sodium soy sauce, ketchup, water, and minced garlic. Heat until bubbling, stirring occasionally. If desired, mix in cornstarch for thickness.
  6. Spread the uncooked rice in the baking dish, layer with bell peppers and peas, then drizzle with olive oil or melted butter.
  7. Pour chicken broth over the rice, stir gently, and nestle the meatballs into the rice.
  8. Pour the honey garlic sauce over the meatballs and rice, cover with foil, and bake for 40 minutes.
  9. Remove the foil and bake for an additional 10-15 minutes until the rice is tender and meatballs reach an internal temperature of 165°F (74°C).
  10. Let the dish rest for 5-10 minutes, then garnish with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best results, cover the dish tightly with foil while baking to retain moisture. Refrigerate leftovers for up to 3 days.

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