Ingredients:

  • 1 lb (450g) ground beef or ground turkey (80/20 blend recommended for flavor)
  • 1/3 cup (35g) plain breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/3 cup (80ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 1 tbsp (15ml) rice vinegar (or white vinegar)
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch + 2 tbsp (30ml) cold water (for slurry)
  • 1 cup (180g) uncooked white rice (jasmine or long grain)
  • 2 cups (475ml) chicken broth or water
  • 1 cup (115g) frozen peas and carrots (optional)
  • 1/2 cup (50g) diced yellow onion (optional)
  • 1 tbsp olive oil or butter
  • Chopped green onions (Optional)
  • Sesame seeds (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Combine meatball ingredients in a large bowl. Mix gently until just combined (avoid overmixing). Roll into roughly 1-inch meatballs.
  3. In the prepared baking dish, combine rice, broth, olive oil/butter, peas/carrots, and onion. Stir to distribute ingredients evenly.
  4. Place meatballs on top of the rice mixture in a single layer.
  5. Bake uncovered for 35-40 minutes, or until rice is tender and meatballs are cooked through (internal temperature of 165°F/74°C). Cover with foil during the last 10 minutes if the liquid evaporates too quickly.
  6. While the bake is cooking, combine honey, soy sauce, vinegar, and garlic in a small saucepan. Bring to a simmer over medium heat. Whisk in cornstarch slurry. Cook, stirring constantly, until thickened (2-3 minutes).
  7. Drizzle the honey garlic sauce evenly over the cooked rice and meatballs. Bake for an additional 5 minutes (optional) to caramelize the sauce slightly.
  8. Sprinkle with green onions or sesame seeds, if desired. Serve hot.