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!