Turkey Meatball and Olive Casserole

Packed full of flavor, this Turkey Meatball and Olive Casserole is a hearty meal that the whole family will love. Ready in less than 1 hour!

As a foodie and recipe publisher, I am always looking for some fresh original recipes to try. I came across this Turkey Meatball and Olive Casserole recipe in an old cookbook I had collecting dust on a shelf.

This casserole recipe caught my attention as I love meatballs and thought that the use of green olives would bring a nice salty flavor to this unusual dish.

As I often mention in my recipes, I prefer to use Ground Turkey when I can, but in some recipes, like this one, you can substitute for some Ground Beef. I would suggest using lean ground beef as much as possible to avoid excess grease.

The same goes for the rotini (spiral pasta). While I prefer to use spiral pasta in this dish, feel free to use whatever kind of pasta you have on hand. You know my saying, use what you got!

And finally, I suggest using a ½ tablespoon of the meat mixture to make uniform ½ inch meatballs. This recipe should yield between 12 and 15 meatballs. Or. you can cheat and use pre-made frozen meatballs!

For more great recipes that use Eggs and Turkey, check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Turkey Meatball and Olive Casserole recipe (see recipe card for quantities): Spiral Shaped Pasta, Lean Ground Turkey, Bread Crumbs, Eggs, Minced Onion Flakes, Worcestershire Sauce, Italian Seasoning, Salt, Ground Black Pepper, Vegetable Oil, Cream of Celery Soup, Plain Greek Yogurt, Green Olives, Seasoned Bread Crumbs, Unsalted Butter and Grated Parmesan Cheese.

🥣 How to make Turkey Meatball and Olive Casserole

Preheat oven to 350ºF. Spray a 9-inch baking dish with nonstick cooking spray. Set aside.
Cook the pasta al dente according to the directions on the package. Drain and set aside.
In a medium bowl, combine the ground turkey, bread crumbs, egg, onion, Worcestershire sauce, Italian seasoning and salt & pepper. Shape the mixture into ½ inch meatballs.
Heat the oil in a medium skillet over high heat. Add the meatballs. Cook until lightly browned on all sides, turning frequently. Remove the meatballs from the skillet to a paper towel-lined plate.
In a large bowl, combine the soup and yogurt. Add the pasta, meatballs and olives and stir until all the ingredients are combined. Transfer to pasta mixture to the prepared baking dish.
In a small bowl, combine the seasoned bread crumbs and melted butter. Sprinkle over the casserole. Optionally top with some grated parmesan.
Loosely cover the baking dish with foil and bake for 30 minutes.