Mediterranean Meatball Casserole

Name: Mediterranean Meatball Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 lb orzo; 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 salt; ½ tsp crushed red pepper flakes; ½ tsp oregano; ¼ tsp black pepper; 3 cups vegetable broth, may need up to 1 additional cup; 1 8-oz block feta cheese; 1 14-oz package frozen plant-based meatballs; to serve: lemon zest, crusty bread

By:

Alejandro

Published:

May 18, 2026

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Mediterranean Meatball Casserole is not your average dish. This comforting one-pan meal combines the delightful flavors of the Mediterranean with the ease of a dump-and-bake casserole. Picture chewy orzo, juicy cherry tomatoes, and savory plant-based meatballs all enveloped in a luscious, cheesy layer of melted feta. Ready in under an hour, it’s a satisfying experience for the taste buds that will leave you feeling nourished and happy.

I stumbled upon this Mediterranean Meatball Casserole on a chilly evening when I was craving something warm but didn’t want to spend hours in the kitchen. It’s become a staple in our home, perfect for family dinners or impressing friends with minimal effort. Honestly, there’s something so gratifying about the simplicity of this dish—just dump everything into a casserole dish and let the oven do the work. Trust me, once you try it, you’ll want to keep coming back to it.

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in just over an hour!
Irresistible Flavor: The combination of sun-dried tomatoes, olives, and feta creates a rich, savory profile.
Eye-Catching Appeal: Beautiful colors make this dish look as good as it tastes.
Flexible Serving: Perfect for casual weeknight dinners or as a crowd-pleaser for gatherings.
Diet-Friendly Options: Easily adjusted for vegetarian or vegan diets.

Ingredients You’ll Need

1 lb orzo: This pasta adds a delightful chewy texture and absorbs the flavors beautifully. You can substitute with another small pasta like ditalini, but make sure to adjust the cooking time accordingly.
½ cup finely diced red onion: Adds a mild sweetness and depth of flavor. If red onion isn’t available, yellow onion works just as well.
¼ cup sun-dried tomatoes, packed in oil, roughly chopped: These bring a concentrated burst of flavor. If you’re looking for a lighter option, you can replace them with fresh tomatoes.
¼ cup halved kalamata olives: Their briny taste complements the other ingredients perfectly. Green olives are a nice alternative if you prefer a milder flavor.
1 pint cherry tomatoes: Fresh and juicy, cherry tomatoes add a burst of color and sweetness. Grape tomatoes can be used too!
4 cloves garlic, minced: For that lovely aromatic quality that enhances all the flavors in the dish.
½ tsp each salt, crushed red pepper flakes, oregano: These spices are essential to achieving that authentic Mediterranean taste. Feel free to adjust the heat with more or less crushed red pepper.
¼ tsp black pepper: A subtle seasoning that rounds out the dish.
3 cups vegetable broth: Keeps the orzo moist while baking. If you prefer, chicken broth can be used for extra flavor, but it changes the vegetarian aspect.
1 8-oz block feta cheese: This cheese is the star of the show, becoming creamy and melted as it cooks. Substitute with dairy-free feta for a vegan version.
1 14-oz package frozen plant-based meatballs: We used Impossible homestyle meatballs, which makes this dish hearty. Feel free to use any frozen variety you prefer.
To serve: Fresh lemon zest and crusty bread for that extra zing and to soak up every last bit of sauce.

How to Make Mediterranean Meatball Casserole

Prep the dish: Start by preheating your oven to 375°F (190°C). Lightly grease a large casserole dish, ideally around 9×13 inches.
Combine ingredients: In your prepared dish, combine 1 lb orzo, ½ cup finely diced red onion, ¼ cup roughly chopped sun-dried tomatoes, ¼ cup halved kalamata olives, 1 pint cherry tomatoes, and 4 cloves minced garlic. Season this mix with ½ tsp salt, ½ tsp crushed red pepper flakes, ½ tsp oregano, and ¼ tsp black pepper. Stir everything together well, then pour in 3 cups vegetable broth. Nestle 1 block (8 oz) of feta cheese into the center.
Bake covered: Cover the dish tightly with aluminum foil and bake for 20 minutes. This step allows the orzo to soak up the broth and soften nicely.
Add meatballs: After 20 minutes, remove the foil and stir everything together, breaking up the feta as you go. If your orzo appears dry, pour in extra broth. Now, arrange your 1 package (14 oz) of frozen plant-based meatballs on top. Return the dish to the oven, uncovered, for an additional 15 to 20 minutes, until the orzo is tender and the meatballs are heated through.
Serve warm: Once out of the oven, enjoy the Mediterranean Meatball Casserole warm, topped with some fresh lemon zest and paired with crusty bread for an unforgettable experience.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the casserole for up to three months. Just be sure to let it cool completely before transferring it to a freezer-safe container. When reheating, pop it in the oven at 350°F (175°C) for about 20 minutes or until heated thoroughly, or microwave in short increments until warm. Keep in mind that the orzo might become a bit drier, so you can add a splash of broth to refresh the dish.

Chef’s Helpful Tips

To avoid a tough texture, make sure you don’t overbake the casserole. You want the orzo to be tender but not mushy.
Check the consistency of the orzo halfway through; you may need to add more broth depending on the brand you use.
Let the casserole sit for about 5 minutes after taking it out of the oven; it helps in firming up a bit before serving.
This recipe can be made ahead of time. Just prepare everything in your baking dish, cover tightly, and refrigerate until you’re ready to bake!
Feel free to experiment with additional veggies, like zucchini or spinach, offering even more nutrition and color.

There you have it—your very own Mediterranean Meatball Casserole to bring warmth and joy to any table. This dish not only satisfies your cravings but also allows room for creativity. Whether you’re hosting friends or cooking for family, you’ll find that everyone will tuck in happily. Don’t hesitate to play around with other ingredients and truly make it your own. Enjoy!

Recipe FAQs

Can I use different pasta types in this casserole?

Absolutely! While orzo is perfect for its texture, you can substitute any similar small pasta. Just ensure you adjust the cooking time according to the type of pasta you choose, as some varieties will take longer or shorter than orzo.

How can I make this casserole gluten-free?

To make Mediterranean Meatball Casserole gluten-free, simply substitute orzo with gluten-free pasta. There are many great options available nowadays, and they can work wonderfully in this dish! Just watch the cooking time as gluten-free pasta often requires different handling.

Is this casserole suitable for meal prep?

Yes! This Mediterranean Meatball Casserole is an excellent choice for meal prepping. You can make it ahead of time and store individual portions for a quick, hearty meal throughout the week. Just reheat when you’re ready to eat!

Can I include more vegetables in this recipe?

Absolutely! Feel free to add in some chopped bell peppers, spinach, or even zucchini for extra nutrition and flavor. Just be mindful of the total moisture in the dish to ensure a perfect texture. These additional veggies can complement the Mediterranean flavors beautifully!