Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.

In a large bowl, combine ground meat, breadcrumbs, egg, chopped onion, garlic, soy sauce, sesame oil, salt, and pepper. Mix until just combined (do not overmix).

Shape the mixture into meatballs about 1–1.5 inches in diameter. You should get 20–24 meatballs.

Heat a skillet over medium heat with a small amount of oil. Sear the meatballs for 2–3 minutes per side, until browned on the outside only. Set aside (they will finish cooking in the oven).

In a small saucepan, combine honey, soy sauce, ketchup, water, and garlic. Cook over medium heat until gently bubbling. (Optional) For a thicker sauce, stir in cornstarch dissolved in 1 tablespoon of water. Cook for 1 more minute, then remove from heat.

Spread the uncooked rice evenly in the greased baking dish. Add diced bell peppers and frozen peas. Drizzle with olive oil or melted butter. Pour chicken broth evenly over the mixture and gently stir. Nestle the browned meatballs into the rice, pressing slightly so they’re partially submerged.

Pour the honey garlic sauce evenly over the top.

Cover tightly with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10–15 minutes, until rice is fully cooked, the top is lightly golden, and meatballs reach an internal temperature of 165°F (74°C).

Let the dish rest for 5–10 minutes before serving. Garnish with chopped green onions and enjoy.