"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Meatball Ratatouille Recipe

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This recipe for Meatball Ratatouille, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Di Carlo - Atlantic Ward
Added: Thursday, June 19, 2008


1 lb ground beef
1/4 cup milk
1/2 tsp dried Italian seasoning
1 tsp dried onion powder
1 tsp salt
1/2 tsp black pepper
1/8 tsp garlic powder
1 Tbsp olive oil
1 small eggplant, 1/2 inch dice
1 zucchini, 1/2 inch dice
1 sweet red pepper, 1/2 inch dice
1 cup frozen baby onions, thawed
1 can (14.5 oz) Italian-style stewed tomatoes, with liquid

Mix beef, milk, seasoning, onion powder, 1/2 tsp salt, 1/4 tsp pepper, garlic in bowl. Using tablespoon, shape 1 1/4 inch meatballs, about 20.

In 2 batches, brown meatballs in oil in large deep skillet, 4 minutes. Remove to paper towel lined plate.

Add eggplant, zucchini, red pepper, onions, remaining salt and black pepper to skillet; cook 3 minutes.

Add meatballs and tomatoes to skillet. Cover; simmer 18 minutes, until vegetables are tender. Serve with noodles if desired.




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