Mediterranean Meatball Ratatouille Recipes

MEDITERRANEAN MEATBALLS

Mediterranean Meatballs image

There are 22 countries that border the Mediterranean, and one of them is Greece. These meatballs are ground beef-based, and they are chock-full of fresh herbs, garlic, and other seasonings that may remind you of Greece. Use these meatballs as appetizers, or serve them inside pita bread with lettuce and tomato. In either case, be sure to serve with plenty of tzatziki, either one you purchase, or one you make from scratch from a recipe on this site.

Provided by Bibi

Categories Meatballs

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds extra lean (at least 90%) ground beef
1 large egg, beaten
⅔ cup plain dry bread crumbs
⅔ cup minced onion
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
¼ cup minced fresh parsley
1 tablespoon minced fresh oregano
1 tablespoon minced fresh dill
1 teaspoon ground coriander
1 ½ teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
olive oil cooking spray
chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 8.7 g, Cholesterol 93.6 mg, Fat 6.9 g, Fiber 1 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 512.1 mg

RATATOUILLE MEATBALLS

Ratatouille Meatballs image

I made ratatouille for my DIL the other night. She mentioned her mum used to make it with meatballs in it so this is my take on that recipe. I got further inspiration from Mandys Recipe #220408. We usually eat most of the dish and then take the leftovers (cold) the following day for a picnic as we fish.

Provided by JustJanS

Categories Stew

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

250 g lean ground beef
2 tablespoons dried breadcrumbs
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and pepper
1 small onion, finely diced
1 small eggplant, cut into 1/2 in dice
1 small zucchini, cut into 1/2 in dice
1 medium green bell pepper, diced
1 small red onion, diced
1 (440 g) can tomatoes, chopped and juice included
1 teaspoon mixed Italian herbs
1 tablespoon chopped fresh basil
2 garlic cloves, finely chopped
2 teaspoons olive oil
salt and pepper
1 tablespoon basil, extra
juice of half a lemon

Steps:

Combine the first 6 ingredients, mixing well. Form into 12 small meatballs.
Heat a frying pan over medium heat and cook meatballs until browned all over and cooked through (about 10 minutes).
Combine remaining ingredients (except extra basil and lemon juice) in an ovenproof dish, push the meatballs amongst the vegetables.
Preheat your oven to 350f/190c. Place in the oven and cook for half an hour, stir and cook a further hour or until the vegetables are tender.
Sprikle with the extra basil and lemon juice, check the seasonings and serve.

MEDITERRANEAN MEATBALL RATATOUILLE

Mediterranean Meatball Ratatouille image

Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook.

Provided by bernrome

Categories One Dish Meal

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 lb bulk mild Italian sausage
1 (8 ounce) package sliced mushrooms
1 small eggplant, diced
1 zucchini, diced
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano leaves, divided
2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
2 tomatoes, diced
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice

Steps:

Pour 1 tablespoon olive oil into 5-quart slow cooker.
Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
Add half the mushrooms, eggplant and zucchini.
Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Top with remaining 1 tablespoon olive oil.
Cover; cook on low 6 to 7 hours.
Stir in diced tomatoes and tomato paste.
Cover; cook on low 15 minutes.
Stir in basil and lemon; serve.

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