Ratatouille with Pork Meatballs

INGREDIENTS

• 500g Pork Mince
• 1 Egg
• 60g Breadcrumb
• 3 cloves Garlic
• 2 tsp Dried Herbes de Provence
• 300g Aubergine
• 300g Courgette
• 1 Red Bell Pepper
• 600g Tomato
• 1 Onion
• 3 cloves Garlic
• 6 tbsp Olive Oil
• 2 tsp Dried Herbes de Provence
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Preheat the oven to 200°C. In a bowl, combine 500g of pork mince, 1 egg (beaten), 60g of breadcrumb, 3 cloves of garlic (finely grated), 2 tsp of dried herbes de provence, 1 tsp of salt and 0.5 tsp of black pepper. Mix just until combined, then shape into 12 small meatballs.

2. 2

   Heat 1.98 tbsp of olive oil in a large ovenproof frying pan over medium heat. Brown the meatballs for 6 to 8 minutes, turning regularly, until golden on several sides. Transfer them to a clean plate. Wash the plate and utensils that touched the raw pork before reusing them.

   ⏱ 6 min

3. 3

   Add 1.98 tbsp of olive oil to the pan. Add 1 onion (finely chopped) and 3 cloves of garlic (finely chopped), then cook for 5 minutes until softened. Stir in 1 red bell pepper (diced), 300g of aubergine (diced) and 300g of courgette (diced), and cook for 8 minutes, stirring occasionally, until the vegetables begin to soften.

   ⏱ 8 min

4. 4

   Stir in 600g of tomato (roughly chopped), 2 tsp of dried herbes de provence, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the tomatoes break down and the vegetables are tender but not mushy.

   ⏱ 10 min

5. 5

   Nestle the browned meatballs into the ratatouille. Transfer the pan to the oven and bake for 20 minutes, until the sauce is bubbling, the meatballs are cooked through with no pink remaining in the centre, and they reach at least 75°C for 30 seconds at the thickest point.

   ⏱ 20 min

6. 6

   Rest the pan for 5 minutes, then serve the meatballs with the ratatouille.

   ⏱ 5 min