Sweet, savory, and incredibly comforting, this Honey Garlic Meatball Rice Bake combines juicy beef meatballs, tender rice, and a sticky homemade honey garlic sauce in one easy family dinner.Prep Time: 20 minutesCook Time: 50 minutesTotal Time: 1 hour 10 minutesServings: 6IngredientsFor the Meatballs1 lb ground beef½ cup breadcrumbs1 large egg2 cloves garlic, minced½ teaspoon salt½ teaspoon black pepper1 tablespoon oil, for browningFor the Rice1½ cups long-grain white rice, uncooked3 cups chicken or beef brothFor the Honey Garlic Sauce⅓ cup honey⅓ cup soy sauce3 cloves garlic, minced2 tablespoons ketchup1 tablespoon rice vinegar1 tablespoon cornstarch2 tablespoons cool waterFor Garnish2–3 green onions, slicedSesame seeds, optionalCrushed red pepper flakes, optionalInstructions1. Prepare the MeatballsPreheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.In a large bowl, combine the ground beef, breadcrumbs, egg, 2 minced garlic cloves, salt, and black pepper. Mix gently until just combined.Shape the mixture into approximately 16–20 evenly sized meatballs.2. Brown the MeatballsHeat the oil in a large skillet over medium-high heat. Add the meatballs and brown them for a few minutes, turning occasionally. They don't need to be completely cooked because they'll finish cooking in the oven.3. Make the Honey Garlic SauceIn a medium bowl, whisk together the honey, soy sauce, 3 minced garlic cloves, ketchup, and rice vinegar.Reserve about one-third of the sauce for finishing the casserole.4. Assemble the Rice BakeSpread the uncooked rice evenly across the bottom of the prepared baking dish.Pour the broth over the rice and gently stir.Arrange the browned meatballs over the rice.Pour the remaining two-thirds of the honey garlic sauce evenly over the meatballs and rice.Cover the baking dish tightly with aluminum foil.5. BakeBake for 40–45 minutes, or until the rice is tender and the meatballs are fully cooked.For beef meatballs, the center should reach 160°F (71°C).If the rice is still slightly firm, add a small splash of hot broth, cover again, and bake for another 5–10 minutes.6. Thicken the Remaining SaucePour the reserved honey garlic sauce into a small saucepan and bring it to a gentle simmer.Mix the cornstarch with 2 tablespoons of cool water until smooth. Slowly whisk the slurry into the sauce.Cook for 1–2 minutes, stirring, until the sauce becomes thick and glossy.7. Finish and ServeSpoon or brush the thickened honey garlic sauce over the cooked meatballs.Return the casserole to the oven uncovered for about 5 minutes.Sprinkle with sliced green onions and sesame seeds. Add red pepper flakes if you want a little heat.Serve warm and enjoy!TipsKeep the casserole tightly covered while the rice cooks so steam doesn't escape.Don't overmix your meatball mixture, or the meatballs may become dense.Add broccoli, peas, carrots, or bell peppers for extra vegetables.For a spicy version, mix sriracha or chili garlic sauce into the honey garlic glaze.Ground chicken or turkey can replace the beef; cook ground poultry meatballs to 165°F (74°C).Store leftovers in an airtight container in the refrigerator for up to 3–4 days.