Meatballs with summer ratatouille
This recipe couldn't be easier or better. You'll be going back for seconds without doubt.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Watch our guide to make the recipe
Method
- Heat oven to 200°C.
- Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper
- Shape the mixture into balls and refrigerate
- Put the eggplant, onions, and garlic in a large roasting dish
- Add the oil and toss the vegetables to coat them in oil
- Roast them in the oven for 20 minutes
- Take roasting vegetables out of oven and mix the tomatoes, courgettes and vinegar
- Place meatballs on top
- Return to the oven and cook for a further 20 minutes
- Serve the meatballs and ratatouille with pita pocket (heat in oven for 2-3 minutes first)
- 500 gbeef mince
- 2 tbsptomato sauce
- 1/4 cupdry breadcrumbs
- 2eggplants, roughly diced
- 2onions, roughly diced
- 2 clovesgarlic, sliced
- 1/4 cupoil
- 1 1/2 cupstomatoes, diced
- 2courgettes, roughly diced
- 1 tbspvinegar
- 4pita pockets
Per serve
- Energy2287kJ
- Total Fat26.2g
- Saturated Fat5.6g
- Total Carbohydrate40.1g
- Sugars15.3g
- Dietary Fibre8.7g
- Sodium511mg
Watch our guide to make the recipe
Method
- Heat oven to 200°C.
- Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper
- Shape the mixture into balls and refrigerate
- Put the eggplant, onions, and garlic in a large roasting dish
- Add the oil and toss the vegetables to coat them in oil
- Roast them in the oven for 20 minutes
- Take roasting vegetables out of oven and mix the tomatoes, courgettes and vinegar
- Place meatballs on top
- Return to the oven and cook for a further 20 minutes
- Serve the meatballs and ratatouille with pita pocket (heat in oven for 2-3 minutes first)
Ingredients
- 500 gbeef mince
- 2 tbsptomato sauce
- 1/4 cupdry breadcrumbs
- 2eggplants, roughly diced
- 2onions, roughly diced
- 2 clovesgarlic, sliced
- 1/4 cupoil
- 1 1/2 cupstomatoes, diced
- 2courgettes, roughly diced
- 1 tbspvinegar
- 4pita pockets
Ingredients
- 500 gbeef mince
- 2 tbsptomato sauce
- 1/4 cupdry breadcrumbs
- 2eggplants, roughly diced
- 2onions, roughly diced
- 2 clovesgarlic, sliced
- 1/4 cupoil
- 1 1/2 cupstomatoes, diced
- 2courgettes, roughly diced
- 1 tbspvinegar
- 4pita pockets
Nutrition Facts
Per serve
- Energy2287kJ
- Total Fat26.2g
- Saturated Fat5.6g
- Total Carbohydrate40.1g
- Sugars15.3g
- Dietary Fibre8.7g
- Sodium511mg
Watch our guide to make the recipe
Method
- Heat oven to 200°C.
- Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper
- Shape the mixture into balls and refrigerate
- Put the eggplant, onions, and garlic in a large roasting dish
- Add the oil and toss the vegetables to coat them in oil
- Roast them in the oven for 20 minutes
- Take roasting vegetables out of oven and mix the tomatoes, courgettes and vinegar
- Place meatballs on top
- Return to the oven and cook for a further 20 minutes
- Serve the meatballs and ratatouille with pita pocket (heat in oven for 2-3 minutes first)
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