Today I bring you this complete plate of vegetable ratatouille with veal meatballs. A traditional recipe of use, in which you can use all those vegetables that you have in the pantry and do not know how to use. From that mixture of vegetables, this delicious dish is so nutritionally complete. A vegetable ratatouille is the perfect companion, both for meat, fish or eggs.
On this occasion, I have served the vegetable ratatouille with homemade veal meatballs. So we get a very complete dish without the need to add more. In general, when preparing ratatouille, a lot of quantity usually comes out, which adds an extra point to this side dish. You can keep it without problems for a long time, you just have to use glass containers and use the steam technique to keep it without problems. Let's see how this simple dish is prepared.
- 1 eggplant
- A zucchini
- 1 red pepper, XNUMX green and XNUMX yellow
- 250 gr of sliced mushrooms
- 200 gr of tomato sauce
- 400 gr of minced beef
- 1 egg
- 2 cloves of garlic
- chopped parsley
- bread crumbs
- flour
- shawl
- virgin olive oil
- First we are going to wash all the vegetables very well and cut them into small cubes, trying to make them all of a similar size.
- We prepare a non-stick frying pan with a drizzle of olive oil.
- Once it is hot, we first add the aubergine and add a little salt. Let it cook for a few minutes over medium heat, we reserve.
- In the same pan, we put a little oil again and fry the zucchini, to which we add a little salt. When ready we reserve with the aubergine.
- Now, we fry the peppers all together until they are tender, add a little salt and stir. Once ready, we mix with the rest of the vegetables.
- Next, we wash the mushrooms well and fry in the same pan until tender. We mix with the other vegetables.
- To finish the ratatouille, add the tomato sauce and mix well.
- Now we are going to prepare the veal meatballs.
- First we have to season the meat, place in a bowl and put the raw egg, finely chopped garlic, parsley and salt. Stir the mixture well and add a little breadcrumbs.
- We let the meat marinate for at least 30 minutes.
- To fry the meatballs we put a small frying pan with plenty of olive oil.
- With the help of a spoon we are forming the meatballs, we go through flour and shake the excess.
- Fry for a few minutes over medium heat until golden brown.
- Let it drain on absorbent paper and that's it.