Dump-and-Bake Mediterranean Meatball Casserole

🍲 Dump-and-Bake Mediterranean Meatball Casserole

✨ Description

This Mediterranean dump-and-bake meatball casserole is a one-dish wonder—no browning, no boiling, no fuss. Juicy meatballs bake directly in a herby tomato sauce with vegetables and cheese, creating a comforting, flavorful meal perfect for busy weeknights. Just dump, stir, and bake.

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🧺 Ingredients (Serves 4–6)

• 1 lb (450 g) frozen or fresh meatballs (beef, chicken, or turkey)

• 2 cups marinara or crushed tomatoes

• ½ cup water or low-sodium broth

• 1 cup uncooked short pasta (optional – omit for low-carb)

• ½ cup cherry tomatoes, halved

• ½ cup sliced olives (Kalamata or green)

• ½ cup bell pepper or zucchini, chopped

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp dried basil or Italian seasoning

• Salt & black pepper, to taste

• ¾ cup shredded mozzarella

• ¼ cup grated Parmesan or crumbled feta

• 1 tbsp olive oil

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🔥 Instructions

1. Preheat oven
   Set oven to 190°C (375°F). Lightly grease a large baking dish.

2. Dump everything in
   Add meatballs, marinara, water/broth, uncooked pasta (if using), vegetables, garlic, herbs, salt, pepper, and olive oil directly into the dish.

3. Mix well
   Stir to evenly coat everything in sauce.

4. Bake covered
   Cover tightly with foil and bake for 35–40 minutes, until pasta is tender and meatballs are hot.

5. Add cheese
   Remove foil, sprinkle mozzarella and Parmesan/feta on top.

6. Finish baking
   Return to oven uncovered for 10–15 minutes, until cheese is melted and bubbly.

7. Rest & serve
   Let sit 5 minutes before serving.

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🌿 Mediterranean Tips

• Kalamata olives add authentic briny depth

• Feta gives a lighter Mediterranean finish

• A drizzle of olive oil before baking boosts flavor

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❓ Q & A

Q: Can I use homemade meatballs?
A: Yes—raw or cooked both work. Raw meatballs will cook fully in the sauce.

Q: Can I make this low-carb?
A: Absolutely—skip the pasta and add more zucchini or spinach.

Q: Do I need to thaw frozen meatballs?
A: No—use them straight from frozen.

Q: Can I make it ahead?
A: Yes! Assemble, cover, and refrigerate up to 24 hours before baking.

Q: What should I serve with it?
A: A tomato-olive salad, garlic yogurt sauce, or crusty bread.