A simple roasted ratatouille becomes the perfect accompaniment for tender and juicy meatballs seasoned with herbs de Provence for this French-inspired dish.
Course Main Course
Cuisine French
Keyword beef, bell pepper, dairy-free, dinner, eggplant, french, herbs de provence, lunch, main, meatball, nut-free, onion, ratatouille, tomato, turkey, zucchini
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 458kcal
Author Jenny Ross
Ingredients
Meatballs
1 1/4poundlean ground beefpork, turkey, or a mixture
1/4cupParmesan cheesegrated, optional, omit if dairy-free
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Instructions
Start the ratatouille first. Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper. Set aside.
Toss the vegetables with olive oil, salt, garlic, and thyme then spread onto the prepared baking sheet. Roast in the oven until the vegetables are lightly charred, stirring occasionally, about 35-40 minutes.
While ratatouille cooks, prepare the meatballs. Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
Heat a large nonstick pan over medium-high heat. Add the meatballs and cook until golden, turning occasionally until browned on all sides and cooked through, about 10-15 minutes.
Serve the meatballs over a bed of ratatouille with a sprinkling of Parmesan, if desired.
Notes
You can also bake the meatballs in a 350ºF preheated oven. Simply line a rimmed baking sheet with foil and/or baking parchment, place ~2 tablespoon size meatballs on top, and bake for 15-20 minutes, or until cooked through. I like to broil them for about 4-5 minutes just to brown them before serving.Protein:Energy Quotient [calories]: 0.86