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Baked casserole with meatballs, orzo pasta, cherry tomatoes, olives, and melted cheese, garnished with chopped parsley in a white dish.
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5 from 5 ratings

Vegetarian Meatball Casserole (Mediterranean Dump & Bake)

This Mediterranean-style vegetarian meatball casserole is a dump-and-bake dinner with orzo, briny olives, and creamy feta baked right into the sauce. An epic weeknight dinner!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Author: Sarah Bond

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

Instructions

  • Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
  • Dump: To the prepared dish, dump 1 lb orzo*, ½ cup finely diced red onion, ¼ cup sun-dried tomatoes (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, and 3 cups vegetable broth.
    Stir to combine, then nestle 1 8-oz block feta cheese into the center of the dish.
    A baking dish containing uncooked orzo, cherry tomatoes, olives, chopped red onion, and a block of feta cheese, with a wooden spoon on the side.
  • Bake: Cover tightly with aluminum foil and bake for 20 minutes.
  • Add Meatballs: Stir everything well to disperse the feta (it should be soft and breakable, but some large chunks are okay). If the orzo looks dry or isn’t fully submerged, add additional broth (this will depends on your brand of orzo).
    Arrange 1 14-oz package frozen plant-based meatballs on top. Return to the oven, uncovered, until orzo is tender and meatballs are cooked through, 15 to 20 minutes.
    A baking dish filled with baked orzo, meatballs, cherry tomatoes, feta cheese, olives, and red onion on a red surface, with part of a shoe visible in the corner.
  • Serve warm, optionally topped with fresh lemon zest and good crusty bread!
    A casserole dish filled with cooked orzo, meatballs, cherry tomatoes, olives, and melted cheese, with a lemon and chopped herbs on the side.

Video

Notes

*Orzo cooking times differ by the quality of the orzo. For a high-quality Italian orzo, cook closer to 20 minutes during the second bake. Cheaper orzo cooks faster, about 15 minutes.
Storage: This recipe will last in the fridge for up to 4 days in an airtight container. You can also freeze it in a silicone soup mold for up to 3 months. Add a bit more broth to rehydrate it while reheating. 
Can I use another pasta? A small pasta like pastina can work, but any larger and the ratios in this recipe won't work.
Can I make this ahead of time? Sure! Put everything into a casserole dish (except the meatballs and pasta), cover, and keep in the fridge for up to 24 hours. When ready to bake, add the orzo and proceed with the recipe as written.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 72g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 1380mg | Potassium: 620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 22mg | Calcium: 240mg | Iron: 4.5mg
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