Meatball & Balsamic Beetroot Bake

Nothing beats a meatball.  They are easy to make, easy to adapt and a fun form that 4 year olds (and 40 year olds) love.  I’ve already introduced you to one of my favourite meatball recipes. This new one came about by staring into my fridge and finding the ingredients there.  Each one purchased for something else, but as the idea formulated in my head I knew I needed to try it.  And to be honest, I wasn’t sure if it was going to turn out at all.   It’s one of those experiments that I thought was either going to work really well or not at all 🙂  Luckily it turned out delicious and even better its super easy and quick to make.  Isn’t it amazing when you take an idea, execute it and it all works out great?!  I still surprise myself that I can do this! Lol 🙂

Meatball & Balsamic Beetroot Bake

I used organic ground pork with a good amount of fat marbling to make the meatballs (because why not?!).  The earthy sweetness of the beetroot plays nicely with the pork (why does pork go so nicely with sweetness?).  Adding the balsamic to the beetroot puree cuts through the fat. Topped off with some salty melted mozzarella and its perfectly balanced.

Meatball & Balsamic Beetroot Bake

I serve this with some roasted Cavelo Nero which is similar to kale, so if you can’t find it, you can easily substitute it.  This works nicely as I can put everything into the oven at once and just forget about it.  Once roasted, I toss it in a simple shallot vinaigrette and sprinkle with  toasted pumpkin seeds for crunch.  This is an easy weeknight meal with that can be done in 35 minutes and even better, its easy to make for a crowd or dinner party. Believe me, your guests will be impressed!

Recipe:

Meatball & Balsamic Beetroot Bake

Ingredients

    Meatball & Beetroot Bake
  • 250g ground pork
  • 1 tbsp grainy mustard
  • 1/4 cup ground almonds
  • 500g cooked beets
  • 2 tbsp balsamic vinegar
  • 125g mozzarella, sliced or pulled apart
  • salt & pepper for seasoning
    Cavolo Nero & Shallot Vinaigrette
  • 200g Cavolo Nero
  • 1 tbsp olive oil
  • pinch of salt
  • 2 shallots, minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 cup pumpkin seeds, toasted

Instructions

  1. Heat oven to 200C/400F. Combine the pork, mustard, ground almonds with a pinch of salt and fresh ground pepper in a bowl and mix. Form meatballs and place in a cast iron pan or baking dish.
  2. Chop the cavolo nero and toss in olive oil and salt and place on a baking sheet.
  3. Put both in the oven, with the meatballs on the top rack. Bake for 25 minutes.
  4. Meanwhile process the beets, balsamic vinegar and a pinch of salt in a blender or food processor until smooth.
  5. Toast the pumpkin seeds by adding them to a dry pan over medium heat and heat until they start to pop open, approx 5 minutes. Keep an eye on them, stirring frequently so they don't burn.
  6. For the shallot vinaigrette, sautee the shallots until soft, add balsamic and simmer until it reduces slightly and then stir in olive oil. Remove from heat.
  7. Remove the meatballs and the cavolo from the oven, pour off the excess fat from the meatballs and pour in the beetroot mixture. Top with mozzarella. Turn the oven to broil and place the pan back in the oven. Broil for 8-10 minutes, but make sure to keep an eye on it so the cheese doesn't burn.
  8. To serve, toss cavolo nero in vinaigrette and sprinkle with pumpkin seeds. Serve up the meatballs straight from the dish to keep them hot and the cheese gooey. Enjoy!
https://tamaras-table.com/2017/05/05/meatball-beetroot-bake/