This bake puts pork meatballs on top of a blended balsamic beetroot sauce, covers the whole thing with mozzarella, and finishes under the broiler. The beetroot sauce is sharp and earthy enough to cut through the richness of the pork, and the whole dish comes together in 50 minutes with minimal washing up. It’s a solid weeknight dinner that reheats well the next day.
Shopping notes
- Cooked beets: Vacuum-packed cooked beets (not pickled) work perfectly here and save 45 minutes of roasting time. Check the label — avoid anything packed in vinegar or sweetened brine, which will throw off the sauce balance.
- Ground almonds: Sold as almond flour or almond meal in most US grocery stores. Blanched almond flour gives a finer texture; almond meal with the skins on is slightly coarser but works fine.
- Cavolo nero: If you can’t find it, lacinato (Tuscan) kale is the closest substitute. Curly kale works but takes a minute or two longer to roast. Swiss chard is softer and will cook faster — watch it.
- Grainy mustard: Whole-grain Dijon is what you want. Smooth Dijon will work but you lose the slight texture it adds to the meatballs.
Before you start
The one thing that actually matters here is getting the meatball mixture cold and firm before you shape it. Ground pork with a decent fat content turns sticky and loose at room temperature, which makes shaping messy and causes the meatballs to spread in the pan. Mix the pork, mustard, ground almonds, salt, and pepper, then refrigerate the mixture for 10 minutes before rolling. Cold fat holds its shape. Also, make sure your baking dish or cast iron pan is large enough that the meatballs aren’t touching — crowding them traps steam and prevents browning on the outside.
What can go wrong
- Watery beetroot sauce flooding the pan: If your cooked beets were packed in liquid, drain and pat them dry before blending. Excess moisture thins the sauce and makes the meatballs steam rather than bake.
- Meatballs not reaching safe temperature: Ground pork must reach 160°F (71°C) internally. If your meatballs are larger than a golf ball, the 25-minute bake time may not be enough — use an instant-read thermometer rather than relying on color alone.
- Mozzarella turning rubbery instead of melty: Fresh mozzarella releases a lot of water. If you’re using fresh rather than low-moisture, blot the slices with paper towel before laying them over the meatballs. Low-moisture mozzarella actually melts more evenly and skips this problem entirely.
- Cavolo nero burning before the meatballs are done: Thinner, younger leaves roast faster. Check the greens at the 18-minute mark and pull them early if the edges are crisping too much — they can sit loosely tented with foil while the meatballs finish.
- Pumpkin seeds burning in the pan: Skip the garnish — not worth the extra dish. Scatter them straight onto a dry corner of the cavolo nero baking sheet for the last 5 minutes instead.
Leftovers and meal prep
The meatballs and beetroot sauce keep well together in an airtight container in the fridge for up to 4 days. The sauce actually thickens overnight, which makes it easier to spoon over grains or pasta for a quick lunch. Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave covered on medium power until the pork reaches 165°F (74°C) at the center — don’t rush it on high or the meatballs toughen. For freezing, portion the meatballs and sauce together (without the mozzarella topping) into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above and add fresh mozzarella before the final broil. The cavolo nero doesn’t freeze well — make that fresh each time, it only takes a few minutes.
Meatball & Balsamic Beetroot Bake with Mozzarella
Equipment
Ingredients
For the Meatballs
9 oz ground pork - 250g
1 tablespoon mustard - grainy, use gluten-free if needed- ¼ cup ground almonds - 25g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
For the Beetroot Sauce
- 18 oz beets - cooked, vacuum-packed or canned in water and drained, 500g
2 tablespoons balsamic vinegar- 1 pinch salt - to taste
For the Topping
- 4.5 oz fresh mozzarella cheese - sliced or pulled apart, 125g
For the Cavolo Nero
- 7 oz cavolo nero - tough stems removed, 200g
1 tablespoon olive oil- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
For the Shallot Vinaigrette
- 2 small shallots - finely minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
For the Garnish
- ¼ cup pumpkin seeds - toasted, 30g
Instructions
- Heat oven to 200°C / 400°F (390°F is exact, but 400°F is the nearest standard setting — either works). Combine the pork, mustard, and ground almonds with a pinch of salt and fresh ground pepper in a bowl and mix. Form meatballs and place in a 10-12 inch (25-30cm) cast iron skillet or oven-safe baking dish.9 oz ground pork, 1 tablespoon mustard, 1/4 cup ground almonds, 1 pinch salt, 1 pinch ground black pepper
- Chop the cavolo nero and toss in olive oil and salt, and place on a baking sheet.7 oz cavolo nero, 1 tablespoon olive oil, 1 pinch salt
- Put both in the oven, with the meatballs on the top rack. Bake for 25 minutes.
- Meanwhile, process the beets, balsamic vinegar and a pinch of salt in a blender or food processor until smooth.18 oz beets, 2 tablespoons balsamic vinegar, 1 pinch salt
- Toast the pumpkin seeds by adding them to a dry pan over medium heat and heat until they start to pop open, approximately 5 minutes. Keep an eye on them, frequently stirring, so they don’t burn.1/4 cup pumpkin seeds
- For the shallot vinaigrette, heat a small saucepan over medium heat. Add the minced shallots and sauté for 2-3 minutes until soft and translucent. Add the balsamic vinegar and simmer for 1-2 minutes until reduced slightly. Stir in the olive oil and remove from heat.2 small shallots, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil
- Remove the meatballs and the cavolo nero from the oven, pour off the excess fat from the meatballs and pour in the beetroot mixture. Top with mozzarella. Switch the oven to broil (grill). Return the pan to the oven on the upper rack and broil for 3-5 minutes, watching closely, until the mozzarella is bubbling and golden brown in spots. Do not walk away — broilers work fast.4.5 oz fresh mozzarella cheese
- To serve, toss the roasted cavolo nero with the warm shallot vinaigrette and scatter over the toasted pumpkin seeds. Serve the meatball bake straight from the dish while the cheese is still molten.7 oz cavolo nero, 1/4 cup pumpkin seeds
Notes
Nutrition
FAQ
Can I use ground beef instead of ground pork?
Yes, but the flavor balance shifts. Pork has a mild sweetness that works particularly well with the beetroot; beef is more savory and iron-forward, which can make the dish taste slightly heavier. If you use beef, choose an 80/20 blend and consider adding a teaspoon of Worcestershire sauce to the mix to add depth.
Do I need to cook the beets myself, or can I use canned?
Vacuum-packed pre-cooked beets are the practical choice and what this recipe is designed around. Canned beets work if they’re packed in water with no added vinegar or sugar — drain and rinse them well, then pat dry before blending so the sauce doesn’t end up too thin.
How do I know when the meatballs are fully cooked?
Use an instant-read thermometer — ground pork is safe at 160°F (71°C) at the center. Color alone isn’t reliable; pork can look done on the outside while the interior is still underdone, especially if the meatballs are on the larger side.
Can I make the meatballs ahead and refrigerate them uncooked?
Yes, up to 24 hours ahead. Shape them, place on a plate or tray, cover tightly, and refrigerate. This actually helps them hold their shape better during baking. Add 3–5 minutes to the bake time if they go into the oven straight from the fridge.
What to cook next
- Cumberland Sausage Mince Pie
- Hearty Beef Cauliflower Bake
- Savory Pork Stottie Filling
- Ultimate Cheesy Beef Bake
