Meatball Ratatouille
Meatball ratatouille combines tender meatballs with a medley of roasted vegetables and savory tomatoes, offering a hearty, flavorful dish perfect for family dinners and vegetable lovers.
Ingredients
- 1 lb. ground beef ⓘ
- 1/4 cup milk ⓘ
- 1/2 tsp. dried Italian seasoning
- 1 tsp. dried onion powder ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. black pepper ⓘ
- 1/8 tsp. garlic powder ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 small eggplant, 1/2 inch dice ⓘ
- 1 zucchini, 1/2 inch dice
- 1 sweet red pepper, 1/2 inch dice ⓘ
- 1 cup frozen baby onions, thawed
- 1 can (14.5 oz.) Italian style stewed tomatoes, with liquid ⓘ
- 3 cloves garlic, minced ⓘ
Instructions
- Mix ground beef, milk, Italian seasoning, dried onion powder, salt, black pepper, and garlic powder in a bowl.
- Shape the mixture into 1 1/4 inch meatballs using a tablespoon, about 20 meatballs in total.
- In a large deep skillet, brown the meatballs in olive oil in two batches for 4 minutes each.
- Remove the browned meatballs to a paper towel-lined plate.
- Add diced eggplant, zucchini, red pepper, thawed baby onions, remaining salt, and black pepper to the skillet; cook for 3 minutes.
- Return the meatballs to the skillet and add the canned stewed tomatoes with liquid.
- Cover the skillet and simmer for 18 minutes until vegetables are tender.
- Serve the meatball ratatouille with noodles if desired.
Nutrition & Diet Analysis (per serving)
723
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).