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3-ingredient meatball and red cabbage bake

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.

  1. Cook

    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.

  2. Scatter

    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.

  3. Mix

    Use a spoon to mix the red cabbage with the salad beans.

  4. Bake and serve

    Return to the oven for a further 10 mins until the beans and cabbage are piping hot. Serve immediately.

    Bake and serve
  5. Freezing and defrosting guidelines

    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.

  6. Ingredients

    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 meatballs
    300g red cabbage & apple
    400g three bean salad

    Serves 4

    Each serving contains

    • Energy

    • Fat

      21g 30%
    • Saturates

      9g 43%
    • Sugars

      15g 16%
    • Salt

      1.9g 32%

    of the reference intake
    Carbohydrate 46.1g Protein 20.7g Fibre 6.6g