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

Description

Enjoy the Mediterranean Meatball Casserole Dump and Bake, a flavorful dish featuring orzo, tangy feta, and plant-based meatballs. Perfect for a quick and satisfying dinner, this one-dish meal combines essential ingredients for a comforting experience that’s easy to prepare.

Ingredients

Scale

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

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a large casserole dish (9×13 inch or similar).
In the prepared dish, combine 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. Add ½ tsp salt, crushed red pepper flakes, oregano, and ¼ tsp black pepper. Pour in 3 cups vegetable broth and stir well. Nestle the 8-oz block of feta cheese into the center.
Cover the dish tightly with aluminum foil and bake for 20 minutes.
After 20 minutes, stir the mixture to break the feta into a creamy texture. Check the moisture level—if the orzo appears dry, add more broth as needed. Arrange the 14-oz package of frozen plant-based meatballs on top and return the dish to the oven, uncovered, for another 15 to 20 minutes or until the orzo is tender and meatballs are heated through.
Serve warm, optionally garnished with lemon zest and accompanied by crusty bread.

Notes

Adjust the amount of vegetable broth based on the type of orzo used to ensure even cooking.
For added flavor, consider grilling the cherry tomatoes before adding to the casserole.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 3 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 25 mg