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Honey Garlic Meatballs Over Rice

Honey garlic meatballs over rice pair oven-baked beef meatballs with a glossy, sweet-savory honey garlic sauce. Serve them over fluffy long-grain rice for a hearty dinner with tender meatballs and plenty of sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice
  • 2.25 cups water
  • 0.5 teaspoon kosher salt
For the meatballs
  • 1.5 pounds ground beef 85% lean
  • 1 egg large
  • 0.5 cup plain breadcrumbs
  • 2 tablespoons milk
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon black pepper
For the sauce
  • 0.5 cup honey
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup rice vinegar
  • 4 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water cold

Equipment

  • 1 2-quart saucepan
  • 1 rimmed 18x13-inch baking sheet
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Combine the rice, 2 1/4 cups water, and 1/2 teaspoon salt in a 2-quart saucepan.
  2. Bring to a boil over medium-high heat, then cover and reduce the heat to low; simmer for 15 minutes, until the water is absorbed.
  3. Remove the pan from the heat and let the rice rest, covered, for 10 minutes.
Bake the meatballs
  1. Heat the oven to 400°F and line a rimmed 18x13-inch baking sheet with parchment paper.
  2. Gently mix the ground beef, egg, breadcrumbs, milk, 3/4 teaspoon salt, and black pepper, then shape into about 20 meatballs, each about 1 1/2 inches wide.
  3. Arrange the meatballs on the baking sheet and bake for 18 to 22 minutes, until browned and 160°F in the center.
Make the sauce and serve
  1. Combine the honey, soy sauce, rice vinegar, and garlic in a 12-inch skillet and bring to a gentle simmer over medium heat; cook for 2 minutes.
  2. Stir the cornstarch and cold water together, then whisk the mixture into the skillet and cook for 1 minute, until the sauce thickens and turns glossy.
  3. Add the cooked meatballs to the skillet and gently toss to coat, then serve over the rice.

Notes

For tender meatballs, mix the beef gently and stop as soon as the ingredients are combined. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free version, use gluten-free breadcrumbs and tamari in place of soy sauce.