Preparation

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similar-sized) baking dish using cooking spray or a small amount of oil to prevent sticking.
• In a large bowl, combine ground meat, breadcrumbs, egg, chopped onion, minced garlic, soy sauce, sesame oil, black pepper, and salt. Mix thoroughly but gently to avoid overmixing which can toughen the meatballs. Form the mixture into small meatballs about 1 to 1.5 inches in diameter.
• Heat a splash of oil in a skillet over medium heat. Sear the meatballs for 2-3 minutes per side until they are browned on the outside but not cooked through. Remove and set aside.
• In a small saucepan, combine honey, soy sauce, ketchup, water, and finely minced garlic. Stir over medium heat until the mixture starts to bubble gently. If a thicker consistency is desired, dissolve cornstarch in a tablespoon of water and stir into the sauce. Continue cooking for an additional minute until thickened, then remove from heat.
• Spread the uncooked rice evenly across the bottom of the greased baking dish. Scatter diced bell peppers and frozen peas over the rice. Drizzle with olive oil or melted butter to add richness.
• Pour the chicken broth evenly over the rice and vegetables. Gently stir to distribute everything evenly. Nestle the seared meatballs into the rice mixture, pressing them slightly down to partially submerge them.
• Pour the prepared honey garlic sauce evenly over the meatballs and rice. Cover the baking dish tightly with aluminum foil to lock in moisture during baking.
• Place the dish in the preheated oven and bake covered for 40 minutes. Remove the foil and continue baking for another 10-15 minutes to allow the top to brown slightly and any excess liquid to evaporate.
• Allow the bake to rest for 5-10 minutes after removing from the oven. Sprinkle with chopped green onions for a fresh and vibrant finish before serving.