Skillet Ratatouille Recipe With Meatballs
This rustic aromatic French skillet ratatouille, topped with aromatic garden fresh herbs and mozzarella cheese, delivers the traditional cast iron dinner craved by all.
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When summer squash is coming out your ears and you have two random ripe tomatoes what is a girl to do? Skillet Ratatouille with meatballs is my go to dinner. Inspired by the traditional French recipe this dinner will have you satisfying every tomato sauce pasta craving without the noodles.
With a few vegetables, ground meat, crushed tomatoes and mozzerella cheese, this recipe will have you sitting down to a gourmet dinner in less than an hour.
Note: If you do not own a cast iron skillet you can create this meal in any oven safe skillet. You can also purchase one here or keep your eye out at any thrift shops.
HOW TO MAKE ITALIAN MEATBALLS
You are more than welcome to purchase Italian sausage for your meatballs however I prefer to make my own. I have used both ground pork and ground beef. For this skillet ratatouille recipe I will be using beef. If youre looking to add a mediterranean flair to your dish try my Greek Meatball recipe instead.
For the Meatballs:
1 POUND Ground beef
1 TBSP Tallow
1 TSP Salt
1 TSP Pepper
1 TSP Garlic
1 TBSP Italian seasoning
1 TBSP Breadcrumbs
1 Egg
Mix thoroughly (I use my hands) and shape into small to medium sized balls. Leave them in a large bowl and set aside.
HOW TO MAKE CAST IRON SKILLET RATATOUILLE
Ratatouille is a layered french vegetable dish therefor, one must thinly slice the chosen vegetables into rounds before layering. Slice zucchini and crookneck squash, potato and tomato into rounds and set aside.
In a small mixing bowl combine crushed tomatoes, olive oil, salt and fresh or dried herbs. My personal favorites are rosemary, thyme and marjoram. They add such a wonderful flavor but the aroma filling the kitchen makes me excited for dinner.
In a large cast iron skillet, add 1 tsp tallow and place skillet over low heat. Allow the fat to melt before layering ingredients.
Layer in vegetables, alternating between all varieties. I like to do two sets before placing an Italian style meatball into the pan. Example: zucchini, crookneck, tomato, potato, repeat once more than adding a meatball before beginning the process again.
Lay the perimeter first then work towards the center of the pan in rounds. Once completed pour the tomato sauce evenly into the pan and top with grated mozzarella cheese and more aromatic fresh herbs.
Bake the ratatouille at 400ºF for 20-30 minutes. Until the vegetables are tender.
Rustic and delicious, who could ask for more in a meal?
Skillet Ratatouille with Meatballs
Ingredients
- 1 LB ITALIAN SAUSAGE
- 1 ZUCCHINI
- 1 CROOKNECK SQUASH
- 2 RED POTATOES – PEELED
- 1-2 LARGE TOMATOES
- 2 CUPS CRUSHED TOMATOES
- 1 CUP GRATED MOZZARELLA
- 1 TSP BUTTER LARD OR TALLOW
- 1 TBSP OLIVE OIL
- 1 TSP ITALIAN SEASONING
- 1 TSP SALT
- 1 TSP GARLIC POWDER
- 1 TSP PEPPER
- FRESH BASIL & MARJORAM FOR GARNISH
Instructions
- Preheat oven to 400ºF
- Peel potatoes and slice all vegetables into rounds, set aside.
- In a small mixing bowl combine crushed tomatoes, olive oil, salt, pepper, garlic and dried herbs.
- In a large cast iron skillet, add 1 tsp tallow and place skillet over low heat. Allow the fat to melt before layering ingredients.
- Layer vegetables, alternating between all varieties. I like to do two sets before placing a meatball into the pan. Example: zucchini, crookneck, tomato, potato, repeat once more than adding a meatball before beginning the process again. Lay the perimeter first then work towards the center of the pan in rounds.
- Once completed pour the tomato sauce evenly into the pan and top with grated mozzarella cheese and fresh herbs.
- Bake at 400ºF for 20-30 minutes, until vegetables are tender. Enjoy!
This recipe looks DELICIOUS! I love how many veggies are packed into it. Thanks for sharing!
What a fantastic dish! I love this combination of some of my favorite veggies, meatballs and cheese! Sounds absolutely awesome! My mouth is watering, looking at these pictures! Yumm!