This dump and bake meatball casserole is cozy, hearty, and incredibly easy. It’s a hands-off dinner that uses just one to two dishes and simple ingredients. With juicy meatballs, fluffy rice, and flavorful broth, this is the kind of meal you’ll come back to again and again.
While you can use any store bought meatballs, if you'd like to make your own, check out my classic Gluten Free Meatballs!
Why You’ll Love These
- Mix everything together and bake it!
- Minimal cleanup.
- Uses pantry and freezer staples.
- Gluten-free!
- Kid-friendly and meal-prep approved!
Ingredients
- Frozen meatballs (store-bought or homemade)
- Uncooked white rice (jasmine or basmati work best)
- Broth (chicken, beef, or vegetable)
- Salt, pepper, and dried herbs (to taste for seasoning)
I love getting a double pack of Amylu Meatballs from costco and using one pack to make this!
Swaps and Substitutions
- Meatballs: Use any fully cooked meatballs—turkey, beef, chicken, just make sure they're thawed!
- Rice: White rice works best for this method. Avoid brown rice unless adjusting the liquid and bake time.
- Broth: Use chicken, beef, or vegetable broth. See the top tip below!
- Veggies: I'm using arugula, but you can use spinach, kale, or whatever your favorite leafy green is!
How to Make
- Preheat the oven to 425°F.
- Add to a casserole dish the block of feta cheese, uncooked rice, boiling broth (see top tip below), tomatoes, arugula, onion, garlic, and thawed meatballs.
- Cover tightly with foil or a lid and bake for about 35 minutes, stir it thoroughly and add the spices, then bake for another 30 minutes or so, or until the rice is tender and liquid is absorbed.
- Let it sit for 5-10 minutes then enjoy!
Top Tip
A huge time saving step is to make sure your broth is boiling hot when you pour it over the rice. This helps the rice cook much quicker. If you use cold or room-temp broth, the cooking time will basically double. Boil it on the stove top before adding it in!
You can skip the boiling step for a true dump and bake casserole, just remember the cook time will definitely increase!
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 3-5 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw them in the fridge 24 hours prior to reheating.
Reheat: Reheat refrigerated leftovers in the microwave or oven at 350°F until warmed through. Add a splash of broth if it needs moisture.
Dump and Bake Meatball Casserole
Ingredients
- 1 8 oz. block of feta cheese
- 1.5 cups rice
- 3 cups chicken broth
- 1 pint cherry tomatoes
- 1 medium onion chopped
- 3 cloves garlic diced
- 1-2 handfulls arugula
- 1.5 lb. meatballs thawed and fully cooked
- 1 tsp. salt less if your broth is salted
- 1 tsp. pepper
Instructions
- Preheat the oven to 425°F.
- Add to a casserole dish the block of feta cheese, uncooked rice, boiling broth (see top tip below), tomatoes, arugula, onion, garlic, and meatballs.
- Cover tightly with foil or a lid and bake for about 35 minutes, stir it thoroughly and add the spices, then bake for another 30 minutes or so, or until the rice is tender and liquid is absorbed.
- Let it sit for 5-10 minutes then enjoy!
More High Protein Dishes
Did you try this recipe? Leave a comment and rating below sharing how it turned out!
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