RATATOUILLE MEATBALLS

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Ratatouille Meatballs image

I made ratatouille for my DIL the other night. She mentioned her mum used to make it with meatballs in it so this is my take on that recipe. I got further inspiration from **Mandy**s Recipe #220408. We usually eat most of the dish and then take the leftovers (cold) the following day for a picnic as we fish.

Provided by JustJanS

Categories     Stew

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 18

250 g lean ground beef
2 tablespoons dried breadcrumbs
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and pepper
1 small onion, finely diced
1 small eggplant, cut into 1/2 in dice
1 small zucchini, cut into 1/2 in dice
1 medium green bell pepper, diced
1 small red onion, diced
1 (440 g) can tomatoes, chopped and juice included
1 teaspoon mixed Italian herbs
1 tablespoon chopped fresh basil
2 garlic cloves, finely chopped
2 teaspoons olive oil
salt and pepper
1 tablespoon basil, extra
juice of half a lemon

Steps:

  • Combine the first 6 ingredients, mixing well. Form into 12 small meatballs.
  • Heat a frying pan over medium heat and cook meatballs until browned all over and cooked through (about 10 minutes).
  • Combine remaining ingredients (except extra basil and lemon juice) in an ovenproof dish, push the meatballs amongst the vegetables.
  • Preheat your oven to 350f/190c. Place in the oven and cook for half an hour, stir and cook a further hour or until the vegetables are tender.
  • Sprikle with the extra basil and lemon juice, check the seasonings and serve.

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