Meatballs with summer ratatouille

This recipe couldn't be easier or better. You'll be going back for seconds without doubt.

SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Watch our guide to make the recipe

Method

  1. Heat oven to 200°C.
  2. Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper
  3. Shape the mixture into balls and refrigerate
  4. Put the eggplant, onions, and garlic in a large roasting dish
  5. Add the oil and toss the vegetables to coat them in oil
  6. Roast them in the oven for 20 minutes
  7. Take roasting vegetables out of oven and mix the tomatoes, courgettes and vinegar
  8. Place meatballs on top
  9. Return to the oven and cook for a further 20 minutes
  10. Serve the meatballs and ratatouille with pita pocket (heat in oven for 2-3 minutes first)
  • 500 g
    beef mince
  • 2 tbsp
    tomato sauce
  • 1/4 cup
    dry breadcrumbs
  • eggplants, roughly diced
  • onions, roughly diced
  • 2 cloves
    garlic, sliced
  • 1/4 cup
    oil
  • 1 1/2 cups
    tomatoes, diced
  • courgettes, roughly diced
  • 1 tbsp
    vinegar
  • pita pockets
Per serve
  • Energy
    2287kJ
  • Total Fat
    26.2g
  • Saturated Fat
    5.6g
  • Total Carbohydrate
    40.1g
  • Sugars
    15.3g
  • Dietary Fibre
    8.7g
  • Sodium
    511mg

Watch our guide to make the recipe

Method

  1. Heat oven to 200°C.
  2. Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper
  3. Shape the mixture into balls and refrigerate
  4. Put the eggplant, onions, and garlic in a large roasting dish
  5. Add the oil and toss the vegetables to coat them in oil
  6. Roast them in the oven for 20 minutes
  7. Take roasting vegetables out of oven and mix the tomatoes, courgettes and vinegar
  8. Place meatballs on top
  9. Return to the oven and cook for a further 20 minutes
  10. Serve the meatballs and ratatouille with pita pocket (heat in oven for 2-3 minutes first)