Mediterranean Meatball Casserole

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.

Enjoy!

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