Ratatouille Meatballs
Elevate your dinner game with these hearty and flavor-packed Ratatouille Meatballs! This family-friendly recipe combines tender, oven-baked meatballs made with ground beef or turkey, Parmesan cheese, and herbs, nestled in a vibrant and rustic ratatouille sauce bursting with the Mediterranean flavors of eggplant, zucchini, red bell peppers, tomatoes, and aromatic seasonings. Perfectly balanced and effortlessly satisfying, this dish is an ideal fusion of protein-rich comfort food and veggie-loaded goodness. Ready in just an hour, Ratatouille Meatballs are versatile enough to pair with crusty bread, fluffy rice, or your favorite pasta, making them a delicious, wholesome option for busy weeknights or cozy weekend dinners. Don’t forget the fresh parsley garnish for an extra pop of freshness!
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Recipe Information
Ingredients
- 500 g ground beef or turkey
- 1 large egg
- 50 g breadcrumbs
- 30 g Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 400 g tomatoes, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red chili flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a mixing bowl, combine the ground beef or turkey, egg, breadcrumbs, Parmesan cheese, minced garlic, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes, or until browned and cooked through.
While the meatballs are baking, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the diced eggplant, zucchini, and red bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften.
Add the chopped tomatoes, dried oregano, dried basil, and optional red chili flakes. Stir well and let the mixture simmer for 10-12 minutes until thickened.
Check for seasoning and adjust with salt and pepper if needed.
Once the meatballs are done, transfer them to the skillet with the ratatouille sauce. Gently toss to coat the meatballs in the sauce.
Cook for an additional 5 minutes to let the flavors meld together.
Serve the ratatouille meatballs hot, garnished with fresh parsley. Pair with crusty bread, rice, or pasta for a complete meal.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 31.9 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 632 mg | 49% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3636 mg | 77% | |
*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.
