Make mealtimes a breeze with this easy 3-ingredient meatball and red cabbage bake. What's more, you can freeze any leftovers and reheat for another time. There’s a handy ingredients list at the bottom of the page for everything you need, so remember to take a screenshot of the ingredients before heading to the shops.
Preheat oven to gas 6, 200°C, fan 180°C. Place 360g 12 pork & beef meatballs in a large baking dish and bake in the oven for 15 mins. They should be slightly golden and crispy on top.
Remove the baking dish from the oven and scatter a drained 400g tin 3 bean salad around the meatballs. Spoon over 300g frozen shredded red cababge and apple.
Use a spoon to mix the red cabbage with the salad beans.
Return to the oven for a further 10 mins until the beans and cabbage are piping hot. Serve immediately.
Once cool, spoon the dish into a freezable container. To reheat, defrost thoroughly for a minimum of 12 hrs in the fridge. preheat the oven to gas 7, 220°C, fan 200°C and cook for 20-25 mins stirring halfway until hot throughout. Do not reheat or refreeze. For more tips on freezing and defrosting food, read our article Love Your Freezer.
You need just three ingredients to make this meatball bake. Take a screenshot of the ingredients before heading to the shops.
360g 12 pork & beef meatballs300g red cabbage & apple400g three bean salad
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