Equipment Needed
- 9×13 inch baking dish or a similar 3-quart casserole dish
- Large mixing bowl
- Small bowl or measuring jug for the sauce
- Whisk or fork
- Measuring cups and spoons
Step-by-Step Instructions
I start by preheating my oven to 375°F (190°C). This gives the oven time to come to the right temperature while I assemble everything, which is crucial for even cooking. In my large mixing bowl, I combine the ground meat, breadcrumbs, egg, those first three minced garlic cloves, parmesan, oregano, a good pinch of salt, and several cracks of black pepper. Now, here’s my personal tip: I mix this with my hands. It feels a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat, which can lead to tough meatballs. I form the mixture into about 20 small, tablespoon-sized meatballs—they don’t need to be perfect spheres!
While my meatballs are resting, I whisk together the honey garlic sauce right in my liquid measuring cup. In goes the honey, soy sauce, the remaining four cloves of minced garlic, ketchup, and rice vinegar. I give it a vigorous whisk until it’s completely smooth and glossy. The smell at this stage is incredible—salty, sweet, and pungent all at once. I then pour the uncooked rice directly into my baking dish and scatter the frozen peas over the top. I learned the hard way that layering the rice first is key; it nestles into the bottom and absorbs all the glorious flavors.
Next, I carefully nestle the raw meatballs on top of the rice and peas in a single layer. I pour the broth evenly over everything, followed by that glorious honey garlic sauce. I use a spoon to gently baste the tops of the meatballs with a little of the sauce from the dish. This initial coating helps them caramelize beautifully. Once it’s ready, I cover the dish tightly with aluminum foil—this traps the steam, which is essential for cooking the rice through. I slide it into the oven and set my timer for 30 minutes.
When the timer goes off, the real magic happens. I remove the foil (careful of the steam!) and the dish will look pale but promising. I spoon more of the simmering sauce from the edges over the meatballs and return it to the oven, uncovered, for another 20-25 minutes. This final stint is when the transformation occurs: the sauce reduces to a sticky glaze, the meatballs brown and caramelize, and the rice becomes perfectly tender. I take it out when the sauce is bubbly and thickened around the edges.(See the next page below to continue…)