Mediterranean Meatball Casserole
This Mediterranean Meatball Casserole is a hearty, flavor-packed dish that brings the vibrant tastes of the Mediterranean right to your table. Juicy homemade meatballs are baked in a rich tomato sauce, layered with roasted vegetables, and topped with gooey melted cheese. It’s perfect for a cozy family dinner or an impressive potluck dish—comforting, healthy-ish, and completely satisfying.
Total Time:
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 6
Ingredients:
For the Meatballs:
1 lb (450g) ground beef or lamb (or a mix)
1/4 cup breadcrumbs
1 egg
2 garlic cloves, minced
1/4 cup red onion, finely chopped
2 tbsp fresh parsley, chopped (or 1 tbsp dried)
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper, to taste
For the Casserole:
2 cups marinara or crushed tomato sauce
1 zucchini, sliced
1 red bell pepper, chopped
1/2 red onion, sliced
1/2 cup kalamata olives, halved
1/4 cup crumbled feta cheese
1 cup shredded mozzarella or Italian cheese blend
2 tbsp olive oil
1/2 tsp dried thyme or Italian seasoning
Fresh basil or parsley for garnish (optional)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Make the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix until well combined (don’t overmix).
Roll into 1 to 1.5 inch meatballs and set aside on a tray or plate.
Brown the Meatballs:
In a skillet over medium heat, add a little olive oil and brown the meatballs on all sides (about 5-7 minutes total). They don’t need to be cooked through—just browned. Set aside.
Prepare the Vegetables:
In a bowl, toss the zucchini, bell pepper, and red onion with olive oil, thyme, and a pinch of salt and pepper.
Assemble the Casserole:
In a large baking dish, spread a layer of tomato sauce. Arrange the browned meatballs on top. Scatter the seasoned vegetables and olives around and over the meatballs. Spoon a bit more sauce over everything.
Sprinkle with feta cheese and shredded mozzarella.
Bake:
Cover with foil and bake for 25 minutes. Then uncover and bake for another 10 minutes or until the cheese is bubbly and golden.
Garnish and Serve:
Let it cool for 5 minutes before serving. Garnish with fresh parsley or basil if desired. Serve with warm pita, rice, or a fresh salad.
Tips for the Best Casserole:
Don’t overmix the meatball mixture – Overworking the meat can make meatballs dense. Mix just until combined.
Partially bake or brown meatballs first – This seals in juices and prevents soggy meatballs in the casserole.
Use high-quality tomato sauce – A rich, well-seasoned marinara makes a huge difference in flavor.
Roast veggies beforehand – For deeper flavor, roast the vegetables for 15 minutes before adding to the casserole.
Let it rest before serving – Resting the casserole after baking helps everything set and improves texture.
Recipe Variations:
Protein Swaps:
Turkey or chicken meatballs – Leaner but still tasty; add extra olive oil or feta for moisture.
Vegetarian option – Use plant-based meatballs, or chickpea balls. You can also swap meatballs with grilled halloumi or falafel.
Seafood twist – Try shrimp or white fish chunks with the same Mediterranean veggie mix and sauce.
Cheese Variations:
Go cheesier – Add ricotta in layers for a lasagna-style feel.
Use different cheeses – Try halloumi, goat cheese, or shredded provolone for different textures and flavors.
Add More Veggies:
Spinach, kale, eggplant, or mushrooms can be added directly or sautéed and mixed in.
Artichoke hearts or sun-dried tomatoes for extra Mediterranean flavor.
Low-Carb / Keto-Friendly:
Use almond flour or crushed pork rinds instead of breadcrumbs in meatballs.
Serve with cauliflower rice or a green salad instead of pita or grains.
Grain Additions:
Mix in cooked orzo, couscous, or quinoa for a one-dish meal.
Layer cooked lentils or bulgur wheat into the base for a hearty vegetarian version.
Spice It Up:
Add a pinch of red pepper flakes to the tomato sauce for heat.
Mix in harissa or a little smoked paprika to the meatball mix.
Q&A: Common Questions
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the entire casserole (uncooked) up to a day in advance. Cover and refrigerate it, then bake when ready. You may need to add 5–10 minutes to the baking time if cooking from cold.
Q: Can I freeze it?
A: Definitely. Freeze before or after baking. If freezing before, assemble and wrap tightly. If freezing after, let it cool completely, then portion and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or microwave until hot.
Q: What should I serve with this casserole?
A: It pairs beautifully with:
Warm pita or crusty bread
Greek salad or cucumber yogurt dip (tzatziki)
Rice, couscous, or quinoa
Nutrition Information (Per Serving – approx. 1/6 of casserole):
Note: Values may vary depending on ingredients and exact portions.
Calories: ~420
Protein: 26g
Fat: 26g
Carbohydrates: 17g
Fiber: 4g
Sugars: 7g
Sodium: ~670mg
Health Highlights:
High in protein
Contains healthy fats from olives and olive oil
Rich in fiber and vitamins from vegetables
Naturally gluten-free if using gluten-free breadcrumbs
Conclusion:
This Mediterranean Meatball Casserole is a wholesome, flavor-forward dish that brings warmth, color, and comfort to the table. With juicy meatballs, savory tomato sauce, and Mediterranean veggies all baked under a cheesy topping, it’s both nutritious and indulgent. Great for meal prep, family dinners, or impressing guests—and easy to customize to your diet or pantry.