Keen for a delicious dish for your friends and family that requires minimal effort but has maximum taste – well I’ve got you covered. My Beef Meatballs Ratatouille One Pan with toasted sourdough has been a hit with all our mates this summer and I think it’ll be one with yours too. I’ve used Cleaver’s Organic Beef Meatballs for this dish with nutrient dense capsicum, tomato, zucchini, eggplant, oregano and it’s finished with fresh basil. Cleaver’s Organic Beef Meatballs are available in Coles and are the convenience food more of us need in our lives. They’re made with grass fed and finished, antibiotic and hormone free beef and they’re delicious in a variety of nourishing dishes like these.
BEEF MEATBALL RATATOUILLE
Serves 4
1 packet Cleaver’s Organic Beef Meatballs
1 eggplant (300g), cut into 2cm cubes
1 medium (220g) red capsicum, seeds removed, flesh cut into 3cm chunks
1 zucchini (200g), cut into 3cm chunks
2 tsp dried oregano
¼ cup extra virgin olive oil
400g tin chopped tomatoes
½ red onion (100g), cut in quarters
½ bunch basil, leaves picked
Sea salt and black pepper
To serve: sliced sourdough bread, extra virgin olive oil
Heat oven to 180C. Spread eggplant onto a plate, sprinkle with salt and set aside to sweat for 10 minutes. During this time the bitterness will come out of the eggplant flesh as a liquid. After 10 minutes, pat the eggplant dry. Toss the eggplant with capsicum, zucchini, oregano and extra virgin olive oil and spread onto a lined baking tray, add chopped tomatoes and toss, then spread all vegetables evenly over the tray. Bake for 30 minutes, then increase the heat to 190C and bake a further 10 minutes. Remove the tray from the oven and arrange Cleaver’s Organic Beef Meatballs around the tray (I like doing groups of 4) and place back in the oven to cook for 10-12 minutes. Whilst it cooks, brush the sourdough bread for serving with extra virgin olive oil and toast on a grill or toastie maker each side until golden, then set aside. When the meatballs and vegetables are cooked, arrange the basil leaves around the pan and let your guests dig in with the toasted sourdough.
*This is a partnered post with Cleaver’s Organic Meat, all thoughts and opinions expressed are the author’s own.*
