Mediterranean Meatball Casserole

Mediterranean Meatball Casserole

Ingredients:

For the Meatballs:

• 1 lb (450g) ground beef or lamb (or a mix)

• 1/4 cup breadcrumbs

• 1/4 cup grated Parmesan (optional)

• 2 garlic cloves, minced

• 1 egg

• 2 tablespoons chopped fresh parsley

• 1 teaspoon dried oregano

• 1/2 teaspoon cumin

• Salt and pepper to taste

For the Casserole:

• 1 tablespoon olive oil

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1/2 red onion, sliced

• 2 cups marinara or crushed tomatoes

• 1/3 cup Kalamata olives, halved

• 1/2 teaspoon dried thyme or Italian seasoning

• 1 cup shredded mozzarella or crumbled feta (or a mix)

• Fresh basil or parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).

2. Make the Meatballs:

   • In a large bowl, mix together ground meat, breadcrumbs, Parmesan (if using), garlic, egg, parsley, oregano, cumin, salt, and pepper.

   • Form into 1.5-inch meatballs (about 16–18 balls).

3. Brown the Meatballs:

   • In a large skillet over medium heat, heat olive oil.

   • Brown meatballs on all sides for 5–7 minutes (they don’t need to be fully cooked). Remove and set aside.

4. Sauté the Veggies:

   • In the same skillet, add bell pepper, zucchini, and red onion. Cook for 4–5 minutes until slightly tender.

   • Add marinara, thyme, and olives. Stir and simmer for 2–3 minutes.

5. Assemble the Casserole:

   • Spread the veggie-tomato mixture in a 9×13 baking dish.

   • Nestle browned meatballs into the sauce.

   • Sprinkle with mozzarella or feta cheese.

6. Bake:

   • Bake uncovered for 20–25 minutes, until meatballs are cooked through and cheese is bubbling and golden.

7. Serve:

   • Garnish with fresh basil or parsley.

   • Serve with crusty bread, rice, couscous, or pasta.