Cheesy Mushroom Meatball Rice Casserole

A comforting, healthy weeknight Mediterranean casserole loaded with homemade meatballs, earthy cremini mushrooms, fluffy brown rice, and a silky Greek yogurt sauce, all baked under a golden layer of melted cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings: 6

Calories: 435

Ingredients Method Notes

Ingredients

For the Mediterranean Meatballs:

- 1 lb 450g lean ground beef (or ground turkey)
- 1/2 small yellow onion very finely chopped
- 2 cloves garlic minced
- 1/2 cup whole wheat breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp extra virgin olive oil for searing

For the Homemade Creamy Mushroom Rice Base:

- 3 cups cooked brown rice or long-grain basmati rice
- 10 oz 280g cremini or white button mushrooms, sliced
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 2 tbsp whole wheat flour
- 1 cup low-sodium beef or vegetable broth
- 1/2 cup plain Greek yogurt room temperature
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup shredded mozzarella cheese mixed into base

For the Topping & Garnish:

- 1/2 cup shredded mozzarella or Kasseri cheese
- 2 tbsp fresh parsley finely chopped

Method

Prep the Oven:

Preheat oven to 375°F (190°C) and lightly grease a round ceramic baking casserole dish with extra virgin olive oil.

Form Meatballs:

In a large bowl, mix ground beef, chopped onion, minced garlic, breadcrumbs, oregano, thyme, salt, and pepper until combined. Roll into 20–24 small bite-sized meatballs.

Sear Meatballs & Mushrooms:

Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear meatballs until browned on all sides (3-4 minutes), then transfer to a plate. In the same pan, add sliced mushrooms and garlic, sautéing for 4–5 minutes until golden brown.

Make the Creamy Base:

Sprinkle flour over sautéed mushrooms and stir for 1 minute. Slowly whisk in broth until thickened into a smooth sauce. Remove skillet from heat, let cool for 2 minutes, then stir in plain Greek yogurt, garlic powder, onion powder, 1/2 cup cheese, and cooked rice until fully combined.

Assemble:

Transfer the creamy mushroom-rice mixture into the prepared round baking dish. Nestle the seared meatballs evenly on top, pressing slightly into the rice. Sprinkle the remaining 1/2 cup cheese over the surface.

Bake:

Bake uncovered at 375°F (190°C) for 25–30 minutes until edges are bubbling and the cheese is melted and golden brown.

Serve:

Garnish with fresh chopped parsley and let rest 5 minutes before serving.

Notes

- Pro Tip: Bring Greek yogurt to room temperature and remove pan from heat before whisking in to prevent curdling.
- Make Ahead: Assemble the casserole up to 24 hours in advance and store covered in the fridge. Add 10 minutes to baking time if baking directly from cold.