Name: Mediterranean Meatball Casserole Dump and Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 lb orzo, 453 g; ½ cup finely diced red onion; ¼ cup sun-dried tomatoes, packed in oil, roughly chopped; ¼ cup halved kalamata olives; 1 pint cherry tomatoes; 4 cloves garlic, minced; ½ tsp each salt, crushed red pepper flakes, oregano; ¼ tsp black pepper; 3 cups vegetable broth, may need up to 1 additional cup, 709 ml; 1 8-oz block feta cheese; 1 14-oz package frozen plant-based meatballs, we used impossible homestyle meatballs; to serve: lemon zest, crusty bread

Jump to Recipe · Leave a Review

A hearty casserole bubbling in the oven, with savory aromas wafting through your home—there’s nothing quite like it. Mediterranean Meatball Casserole Dump and Bake not only delights the senses but presents a feast of vibrant colors that make dinner a visual celebration. Imagine the way the rich hues of tomatoes and olives dance among the golden orzo, creating a dish that’s as pleasing to the eye as it is to the palate.

Mediterranean Meatball Casserole Dump and Bake

Pin this for later!

This recipe is fantastic for those busy weeknights when you crave something satisfying yet quick and easy. In about an hour—15 minutes of prep and just 50 minutes in the oven—you have a dish that beautifully marries pantry staples with fresh flavors. Even beginner cooks will shine with this straightforward approach, making it a joyful addition to your meal rotation. So roll up your sleeves and get ready to bring some Mediterranean magic to your table!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mediterranean Meatball Casserole Dump and Bake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mediterranean Meatball Casserole Dump and Bake

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you’ll have a comforting meal ready in under an hour.
Irresistible Flavor: The combination of sun-dried tomatoes, feta, and olives creates a flavor explosion that’s sure to satisfy your cravings.
Eye-Catching Appeal: The colorful ingredients make this casserole not just delicious but also Instagram-worthy.
Flexible Serving: Perfect for weeknight dinners, meal prep, or even potlucks, making it a versatile choice.
Diet-Friendly Options: Easily adaptable to be gluten-free or vegan, so everyone can enjoy it.

Ingredients You’ll Need

1 lb orzo: A delightful pasta that acts as the base for this dish, soaking up all the flavors. Look for whole grain or gluten-free options if needed.
½ cup finely diced red onion: Adds sweetness and crunch. Substitute with shallots for a milder flavor.
¼ cup sun-dried tomatoes, packed in oil, roughly chopped: Brings tangy richness. If unavailable, use fresh tomatoes for a lighter option.
¼ cup halved kalamata olives: Provides a briny punch to balance the dish. Green olives can also work if that’s what you have on hand.
1 pint cherry tomatoes: These burst with flavor and texture. Feel free to substitute with grape tomatoes in a pinch.
4 cloves garlic, minced: Elevates the dish with its aromatic qualities. Adjust according to your taste.
½ tsp each salt, crushed red pepper flakes, oregano: Seasoning that builds the Mediterranean flavor profile. Feel free to tweak to your liking.
¼ tsp black pepper: Adds subtle warmth. Freshly ground offers the best flavor.
3 cups vegetable broth: The cooking liquid that infuses the orzo with flavor. Use low-sodium broth for less salt, or chicken broth if you prefer.
1 8-oz block feta cheese: Softens and adds creaminess when baked. Goat cheese can also substitute for a different tang.
1 14-oz package frozen plant-based meatballs: We used Impossible Homestyle meatballs, but any frozen variety will work.
To serve: Lemon zest and crusty bread bring everything together, adding brightness and texture.

How to Make Mediterranean Meatball Casserole Dump and Bake

Preheat and Prepare: Set your oven to 375°F (190°C). While it warms up, lightly grease a large casserole dish (9×13 inches works great).
Dump and Combine Ingredients: In the prepared dish, add 1 lb orzo, ½ cup finely diced red onion, ¼ cup chopped sun-dried tomatoes, ¼ cup halved kalamata olives, 1 pint cherry tomatoes, and 4 minced garlic cloves. Sprinkle in ½ tsp salt, ½ tsp crushed red pepper flakes, ½ tsp oregano, and ¼ tsp black pepper. Pour in 3 cups of vegetable broth, then stir everything together. Nestle 1 block of feta cheese in the center.
First Bake: Tightly cover the dish with aluminum foil and let it bake in the oven for 20 minutes.
Stir and Add Meatballs: Once the time is up, carefully remove the foil and stir the casserole well, breaking up the feta a bit. If the orzo looks dry or isn’t submerged, add an extra cup of broth here. Next, arrange 1 package of frozen plant-based meatballs on top.
Final Bake: Return the casserole to the oven, this time uncovered, for another 15 to 20 minutes. You’ll know it’s ready when the orzo is tender and the meatballs are heated through.
Serve Warm: Dish out the casserole, and if you like, top it with freshly grated lemon zest. Pair it with crusty bread for a satisfying meal.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. If you have more leftovers, refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. The texture may vary slightly after freezing, so adding a splash of broth can help refresh it.

Chef’s Helpful Tips

Make sure to grease the dish well for easy cleanup.
Mix in extra vegetables like spinach or bell peppers for added nutrition.
Ensure your meatballs are evenly spaced on top for thorough cooking.
Add fresh herbs like parsley or basil for flavor right before serving.
If the orzo absorbs too much liquid while baking, you can add more broth gradually until the desired consistency is reached.

Embrace the Mediterranean vibes and get comfortable in your kitchen with this fantastic casserole. You’ll find it not only fills the bellies of your loved ones but also creates a wonderful gathering point for lively conversations over a shared meal. Experiment with variations and make this dish your own. Enjoy every delightful bite!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While orzo is fantastic for this dish, you can swap it for other small pasta types like ditalini or even gluten-free pasta. Just be mindful of the cooking times, as different pasta may require adjustments.

How can I make this recipe vegan?

You can easily make it vegan by using plant-based meatballs as suggested and replacing feta cheese with a dairy-free alternative or skipping it entirely. Nutritional yeast adds a cheesy flavor if you want to maintain that savory note in the dish.

What should I serve this with?

This casserole is a meal on its own but pairs wonderfully with a crisp green salad or steamed vegetables for added nutrition. A side of crusty bread for dipping is also a delightful touch!

Can I prepare this dish ahead of time?

Yes! You can assemble everything the night before and keep it covered in the fridge until you’re ready to bake. Just add an extra few minutes to the cooking time if it’s going into the oven cold.

More Dinner Recipes

👉 If you make my Mediterranean Meatball Casserole Dump and Bake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.