Meatball & Balsamic Beetroot Bake with Mozzarella
Packed with Mediterranean flavors, this Delicious Meatball and Balsamic Beetroot Bake is a creative twist on your classic meatballs. Tender pork meatballs are paired with a tangy balsamic beetroot sauce, creating a balance of savoury and sweet that's hard to resist. Topped with melted mozzarella, the entire dish is baked until perfectly gooey. Served with roasted Cavolo Nero tossed in a shallot vinaigrette and garnished with crunchy toasted pumpkin seeds, it’s a satisfying and wholesome meal that takes just 35 minutes to prepare. Easily adaptable and impressive enough for your next dinner gathering, this recipe is sure to wow your guests!
Equipment
Cast iron skillet or oven-safe baking dish (10-12 inch / 25-30cm)
Baking sheet
Blender or Food Processor
Small saucepan
Small dry frying pan (for toasting seeds)
Mixing bowl (large)
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
Storage: Meatballs and beetroot sauce keep in an airtight container in the fridge for up to 4 days. The sauce thickens overnight — great spooned over grains or pasta for lunch.
Freezing: Portion meatballs and sauce (without mozzarella) into freezer-safe containers for up to 3 months. Thaw overnight in the fridge, reheat at 175°C / 350°F for 10-12 minutes, then add fresh mozzarella and broil.
Make-Ahead: Mix and shape the meatballs up to 24 hours in advance — refrigerate on a lined tray covered with cling film. The beetroot sauce can also be blended a day ahead and stored separately.
Substitution: Ground beef (80/20) works in place of pork — add 1 teaspoon Worcestershire sauce to compensate for pork's natural sweetness.
Pro Tip: Refrigerate the meatball mixture for 10 minutes before rolling. Cold fat holds its shape, giving you neater meatballs that brown better instead of spreading flat in the pan.
Nutrition
Serving: 1servingCalories: 525kcalCarbohydrates: 31gProtein: 24gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 71mgSodium: 528mgPotassium: 691mgFiber: 5gSugar: 19gVitamin A: 5243IUVitamin C: 51mgCalcium: 348mgIron: 3mg
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