Meatballs with ratatouille

Meatballs with ratatouille

This is budget cooking at it’s best that tastes fantastic. The meatballs recipe and the ratatouille recipe can be used together or separately and you can use whatever starch you have available. It’s a great recipe to serve with creamy mashed potato, rice, potato bake or even just some nice warm ciabatta. (4 people)

What you need

Meatballs

1/2kg beef mince
1 small onion finely chopped or grated
1 heaped teaspoon crushed garlic
1 tablespoon tomato paste
1 teaspoon coriander powder
½ cup breadcrumbs

For a little something special if you have a lemon in the fridge, finely grate about ½ teaspoon of lemon rind as well.

Ratatouille

1 large onion sliced thickly and halved
1 teaspoon crushed garlic
1 green pepper sliced
1/2 cup chopped eggplant
1 cup roughly chopped baby marrows
1 400g tin chopped tomatoes
2 tablespoons tomato paste
½ cup vegetable or chicken stock

The process

Mix all of the Meatball ingredients together in a large bowl. Take dessert spoons of the mixture and roll them into small balls that you could easily pop whole into your mouth.

In a pan on a medium heat, add a little oil and fry the meatballs until they are nicely browned all over. Give the pan a shake to move them around every now and then. Set aside on kitchen paper to drain.

Heat a little more oil in the pan, add the onions and garlic and cook until the onions are soft.

Add the rest of the chopped vegetables and cook them all until the green pepper is quite soft. Now add the tinned tomatoes with all the liquid, the stock and tomato paste, simmer for 10 minutes or so until the sauce thickens up a bit.

Place the meatballs on top of the mixture and simmer for another few minutes to heat the meatballs.

That’s that, serve straight from the pot. Try the meatballs with onion gravy or the spaghetti meatballs while you are making meatballs.