This Dump and Bake Meatball Casserole is cozy, hearty, and incredibly easy. It's a hands-off dinner that uses barely any 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.
For more super easy dinners, try my Meatball Sub Casserole or this Pizza Rice Casserole!
While you can use any store bought meatballs, if you'd like to make your own, check out my classic Gluten Free Meatballs or these Whole30 Meatballs!
🔍 Quick Look: Dump and Bake Meatball Casserole
- ⏱️ Prep Time: 45 minutes
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 65 minutes
- 👥 Servings: 6
- 📊 Calories: ~501
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Garlic, broth, cheese
- ⭐ Difficulty: Easy, making it great for busy weeknight dinners
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- 🔍 Quick Look: Dump and Bake Meatball Casserole
- Why You'll Love This Easy Casserole
- Ingredients Needed
- Swaps and Substitutions
- How to Make Dump and Bake Meatball Casserole
- Top Tip
- Storage and Reheating
- Dump and Bake Meatball Casserole FAQ's
- Suggested Serving Options for this Cozy Casserole
- Dump and Bake Meatball Casserole
Why You'll Love This Easy Casserole
- SUPER easy-just mix everything together and bake it!
- Very minimal cleanup.
- Uses pantry and freezer staples, so you just might have everything on hand already!
- It's gluten-free!
- Kid-friendly and meal-prep approved!
Ingredients Needed
- Meatballs-if using frozen meatballs, let them thaw in the fridge overnight first! For store bought, I love using the chicken meatballs from Trader Joe's, or the pesto meatballs from Amylu. Alternatively, make my Gluten Free Meatballs with fresh ingredients! Just be sure to make small to medium sizes.
- Rice-be sure to stick with white rice here! Using brown rice can change the cooktimes and broth to rice ratio.
- Broth-chicken or beef broth taste best, and you can match it to the meatballs you're using if you'd like. I love making my Slow Cooker Bone Broth and using it with either protein!
- Feta Cheese- feta is one of my favorite cheese to cook with due to the delicious flavor! It'll melt as it bakes so be sure to mix it in when you stir halfway through. If you'd like more recipes with feta, try these Chicken Feta Spinach Burgers!
Swaps and Substitutions
- Meatballs: Use any fully cooked meatballs-turkey, beef, chicken, just make sure they're thawed!
- 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.
- Spices: Add in Italian seasonings or your favorite spice blend. Feta cheese is salty on it's own, and broths always vary, so be cautious adding a salt heavy blend.
- Tomatoes: You can use a beefsteak or larger tomato in place of the pint, just eyeball the same amount and of course chop the tomato into slices. You can also substitute with ¾ cup of sun dried tomatoes! Be sure to chop them before adding.
How to Make Dump and Bake Meatball Casserole
- Step 1: Preheat the oven to 425F. Add everything to the baking dish starting with the feta, rice, broth, veggies, arugula, and meatballs on top.
- Step 2: Cover and bake for 35 minutes, then stir it, replace the foil, and place it back into the oven.
- Bake it another 35 minutes, stirring it twice more as it cooks.
- Finally take it out and stir again, then let it sit covered for 5-10 minutes. If needed add a few splashes of broth if the rice isn't fully cooked.
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 and casserole as a whole cook much quicker. If you use cold or room-temp broth, keep in mind that the cooking time will basically double, and throw in a couple extra stirs.
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. You can even make this in advance! Allow it to cool completely before wrapping or sealing it and placing it in the fridge.
- 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 FAQ's
Yes! Covering tightly with foil is essential for a rice-based casserole. The foil traps steam, which is what cooks the rice. Remove it only to stir, then place it back on tightly. You can also use a lid that seals the casserole dish.
Try using some diced green onions, chopped parsley, kale leaves, or chopped sundried tomatoes!
Following the recipe as is, it should cook! The lid not being tight, left off too long, or not stirring thoroughly can throw it off however, so if needed add a few splashes of broth, stir, and bake another 5-10 minutes before checking. Repeat as needed!
Suggested Serving Options for this Cozy Casserole
If you tried this Dump and Bake Meatball Casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Dump and Bake Meatball Casserole
Ingredients
- 1 8 oz. block of feta cheese
- 1.5 cups white rice uncooked
- 3 + ⅛ cups chicken broth (3 cups plus 2 tablespoons)
- 1 pint cherry tomatoes
- 1 medium onion chopped
- 3 cloves garlic diced
- 1-2 handfulls arugula
- 1.5 lb. gluten free meatballs thawed and fully cooked
- 1 tsp. salt less if your broth is salty
- 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, then take it out, add the spices, and stir it thoroughly. Place it back in the oven with the lid on and bake for another 15 minutes, stir it again, then back in the oven for a final 15 minutes.
- Remove it from the oven and give it a final stir, then let it sit for 5-10 minutes with the lid back on before enjoying!
Notes
- Veggies: To sneak in extra nutrients, use chopped bell peppers, mushrooms, or frozen peas. Heartier veggies like carrots or broccoli should be cut small so they soften properly during the bake time, and you may need to add in a few more splashes of broth while it cooks.
- Rice: Before you pour the broth in, try to get the rice as even in the dish as possible to ensure even cook time! No big clumps then sparse spots elsewhere. If the rice doesn't seem fully cooked when you take it out, stir in a few extra splashes of broth and cook with the lid on another 5-10 minutes then check it again.
Diamond says
Loved this and how easy it was!
Rachel Rivera says
Awesome, so glad you enjoyed it!