Mo’rocckin Meatballs in Ratatouille

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Who doesn’t love to save time? This Ratatouille is a bit of a cheat, but tastes amazing served with crusty french bread smothered in garlic butter. If you need more than a light vegetarian meal, add these punchy meatballs made with our new favourite pantry staples from Pepper & Me. Check out the video here.

Crockpot Ratatouille

2 cans chopped tomatoes
1 onion, diced
2 cloves garlic, finely chopped
2 courgettes, sliced
1 small eggplant, cut into chunks
1 capsicum, sliced
1 can butter beans
1t brown sugar
salt & pepper, to taste

Throw everything in a crockpot and voila!
Takes about 4-5 hours on low, or 2 hours on high if you’re short on time.

HOT TIP: If you’re lucky enough to have leftover Ratatouille, blitz it up! It makes the perfect bolognese sauce, with the added bonus of hidden veges.


Mo’rocckin Meatballs

1kg mince
1T (heaped) Pepper & Me Mo’rocckin Paste
1T (heaped) flaxmeal
1 egg

Mix well and roll into balls.
Fry in a little olive oil until well browned.
Serve mixed in to Ratatouille or piled on top of your traditional Spaghetti Bolognese.



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