Mediterranean Meatball Ratatouille
Transport your taste buds straight to the Mediterranean with this vibrant and hearty Mediterranean Meatball Ratatouille. Featuring tender, flavor-packed meatballs made with a savory blend of ground beef and lamb, garlic, parsley, and oregano, this dish is a delightful twist on a classic comfort food. The meatballs are gently simmered in a rich and colorful ratatouille brimming with fresh vegetables like eggplant, zucchini, and bell peppers, all brought together with aromatic herbs, tomato paste, and a splash of vegetable stock for depth. Perfectly balanced and bursting with flavor, this one-pan wonder is ideal for cozy family dinners or an impressive dinner party centerpiece. Serve it over fluffy couscous, creamy polenta, or crusty bread to soak up the saucy goodness. Ready in just over an hour, this Mediterranean-inspired recipe is both comforting and nutritious, making it a must-try dish for any home cook.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground lamb
- 100 grams breadcrumbs
- 1 large egg
- 3 garlic cloves, minced
- 2 tablespoons parsley, finely chopped
- 1 teaspoon oregano, dried
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper, ground
- 4 tablespoons olive oil
- 1 medium eggplant, diced
- 2 medium zucchini, diced
- 2 medium red bell peppers, diced
- 1 large yellow onion, diced
- 4 medium roma tomatoes, diced
- 2 tablespoons tomato paste
- 150 milliliters vegetable stock
- 2 tablespoons basil, fresh and chopped
- 1 teaspoon thyme, dried
Instructions
In a large mixing bowl, combine the ground beef, ground lamb, breadcrumbs, egg, half of the minced garlic, parsley, dried oregano, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix thoroughly until well combined.
Using your hands, roll the mixture into small, golf ball-sized meatballs. This should yield approximately 18-20 meatballs.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the meatballs in batches and cook for 4-5 minutes, turning occasionally, until browned on all sides. Remove and set aside on a plate.
In the same pan, add the remaining olive oil and sauté the diced onion until translucent, about 3-4 minutes.
Add the remaining minced garlic to the pan and cook for 1 minute until fragrant.
Stir in the diced eggplant, zucchini, red bell peppers, and a pinch of salt. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced tomatoes, tomato paste, thyme, and vegetable stock. Stir well to combine and bring the mixture to a simmer.
Gently nestle the browned meatballs into the ratatouille mixture, ensuring they are at least partially submerged. Cover the pan with a lid and simmer on low heat for 20 minutes.
Remove the lid and stir in the chopped basil. Adjust seasoning with additional salt and pepper, if needed.
Serve hot as-is or over a bed of cooked rice, couscous, or crusty bread for a satisfying meal.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
