
This honey garlic meatball and rice casserole delivers cozy vibes with a sweet and savory twist. It’s great for those busy nights when you want a filling meal that feels a bit special but doesn’t take all your time. The meatballs, sticky honey garlic sauce, and soft rice all cook together for a tasty mix of flavors and textures.
I whipped this up the first time when I needed a kid-friendly meal that still felt grown-up for guests. Now it’s a go-to in our house, especially when it’s chilly out and we want something warm and comforting.
Essentials
- Ground beef or chicken for juicy meatballs: lean and fresh is the best choice
- Breadcrumbs to keep the meatballs together without making them heavy: either panko or regular works fine
- Egg helps bind everything so the meatballs hold up in the oven
- Onion and garlic add a rich base flavor and nice aroma
- Soy sauce gives a salty, savory boost that balances the sweet honey
- Sesame oil brings a nutty hint: toasted flavor is awesome but it’s cool to skip if you don’t have it
- Honey sweetens the sauce and creates that sticky, yummy glaze
- Ketchup adds a tangy tomato flavor that wakes up the sauce
- Cornstarch can thicken the sauce a bit so it sticks to everything, but you don’t have to use it if you like a thinner sauce
- Uncooked rice soaks up all the tasty juices: jasmine or long grain gives a nice fluffy texture
- Chicken broth adds savory depth for rich, flavorful rice: low salt lets you control how salty it gets
- Bell peppers bring sweetness and color, frozen peas add a fresh bite and texture
- Green onions are great for a fresh, crunchy finish but totally optional
How to Make It
- Get Ready:
- Set the oven at 375 degrees F (190 C). Lightly oil a 9x13 inch pan so nothing sticks and it’s easier to serve.
- Prep the Meatballs:
- Mix ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, a splash of sesame oil if using, salt, and pepper in a big bowl. Mix gently so the meatballs don’t get tough. Shape the mix into small balls about an inch to an inch and a half wide. You should get around 20 to 24. Heat oil in a skillet on medium, then brown the meatballs on all sides for about 2 to 3 minutes each. This adds flavor and a nice crust before going in the oven.
- Make the Sauce:
- In a small pot, combine honey, soy sauce, ketchup, water, and minced garlic. Warm over medium heat until it starts bubbling. For a thicker sauce, stir cornstarch mixed with a little water in and cook for another minute until it thickens. Take off the heat so it doesn’t burn.
- Put It Together:
- Spread the uncooked rice evenly in the pan’s bottom. Toss diced bell peppers and frozen peas over the rice. Drizzle some olive oil or melted butter to add richness. Pour chicken broth over everything and gently mix a bit so it’s spread out evenly. Place the browned meatballs on top, pressing them a little into the rice to sink in the liquid. Pour the honey garlic sauce over the whole dish.
- Bake It Up:
- Cover the pan tightly with foil and bake for 40 minutes. Take off the foil and bake for another 10 to 15 minutes so the top gets a little brown and the rice finishes cooking. Make sure all liquid is absorbed and that the meatballs reach 165 F (74 C) inside.
- Rest and Serve:
- Let it sit for 5 to 10 minutes so the rice firms up. Sprinkle chopped green onions on top for freshness and a pop of color before serving.

Storing Tips
Make sure to let the casserole cool down fully before putting it away to keep it from getting soggy. Store leftovers in an airtight container in the fridge for up to four days. Warm it gently in the oven or microwave, adding a splash of water or broth if the rice feels dry. This also freezes really well; just divide into portions and thaw overnight in the fridge before reheating.
Swap Ideas
If you want something leaner, ground turkey works fine instead of beef or chicken. For gluten-free, swap soy sauce with tamari or coconut aminos. If you don’t have honey, maple syrup or agave will do, just note they’ll change the sweetness a bit. Brown rice or quinoa can replace white rice, but they’ll need longer cooking and more liquid.
Serving Ideas
Try it with steamed or roasted veggies like green beans or broccoli to add some greens. A crisp cucumber salad or a simple slaw with vinegar dressing cuts through the sweet sauce nicely. Leftovers make great meal fillers and can be turned into wraps or served in lettuce cups.

Common Recipe Questions
- → What meat should I pick for the meatballs?
Ground chicken or ground beef both work great here. They stay tender and stick together well when baked with the rice.
- → Can I swap white rice for another kind of grain?
White rice or jasmine rice are best since they cook evenly in the bake. Long grain rice works too. Brown rice needs extra time or should be cooked ahead.
- → How do I get the honey garlic sauce thicker?
Stir in a spoon of cornstarch mixed with water near the end to make the sauce smooth and shiny so it sticks well to the meatballs.
- → Do I need to brown the meatballs before baking?
Quickly searing them keeps juices locked in and gives a nice crust that adds flavor and texture once baked.
- → Which veggies go well with this dish?
Peas and bell peppers bring sweetness and color that balance the rich sauce and add fresh bites.
- → Can I make this dish ahead of time?
You can put it all together earlier and keep it in the fridge. Bake right before you want to eat for the best taste and texture.