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Irresistible Teriyaki Meatball Rice Bake in 45 Minutes

teriyaki meatball rice bake

A delicious one-pan Teriyaki Meatball Rice Bake combining juicy meatballs, fluffy rice, and veggies in a sweet and savory glaze.

Ingredients

Scale
  • 1 1/2 lbs ground turkey (or ground beef)
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups long-grain white rice (uncooked)
  • 3 cups chicken broth
  • 1 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup frozen peas
  • 1 tbsp olive oil (optional)
  • 1/2 cup teriyaki sauce
  • 2 tbsp honey (or brown sugar)
  • 1 tbsp ketchup
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp cornstarch + 1 tbsp water (slurry, optional for extra sticky)
  • 2 tbsp sliced green onions

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
  2. In a bowl, mix ground meat, panko, egg, garlic, soy sauce, ginger, salt, and pepper. Roll into 1 1/2-inch meatballs (about 18–22).
  3. Add uncooked rice to the baking dish. Pour in chicken broth and stir in diced bell peppers and peas.
  4. Nestle meatballs on top of the rice mixture in an even layer.
  5. Cover tightly with foil and bake 30 minutes.
  6. Whisk teriyaki sauce, honey, ketchup, and vinegar. (Optional: add cornstarch slurry for a thicker glaze.) Remove foil, spoon glaze over meatballs, and bake uncovered 10–15 minutes until meatballs are cooked through (165°F for turkey / 160°F for beef) and glaze is shiny.
  7. Sprinkle green onions on top and serve warm.

Notes

  • For crispier meatballs, sear them in a pan before baking.
  • Swap veggies based on preference or seasonality.
  • Use leftover cooked rice to shorten prep time.

Nutrition

Keywords: teriyaki meatball rice bake, meatball and rice casserole, baked meatballs and rice, teriyaki meatballs, easy one pan dinner, family friendly casserole