Vegetarian ratatouille meatballs, the art of recycling, a recipe born by chance but delicious.
I had some leftover ratatouille from the night before, and wanting to prepare a main course, I added a few ingredients and made really tasty vegetarian meatballs that will get your children to eat lots of vegetables.
The ratatouille used for this recipe was made with two zucchinis, two tomatoes, a bell pepper, an eggplant, a garlic clove, half an onion, herbs, extra virgin olive oil, and a bit of tomato sauce.
No more talking, try these vegetarian ratatouille meatballs, the art of recycling. Oh boy, they’re good!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 potatoes (medium size)
- 350 g Ratatouille (zucchini, tomatoes, eggplants, bell pepper, and onion)
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons breadcrumbs (plus extra for coating)
Tools
- 1 Chopper
- 1 Baking Tray
- 1 Saucepan
Steps
Wash two medium-sized potatoes, peel them.
Cut the potatoes into large pieces.
Boil the potatoes.
Place the potatoes in a mixer.
Blend the potatoes for a few seconds.
Add the blended potatoes to the ratatouille.
In the bowl, besides the ratatouille and potatoes, add the grated Parmesan cheese.
Also add the breadcrumbs and mix everything very well.
Moisten your hands and form small meatballs, roll them in breadcrumbs.
Wet and wring out some parchment paper, line a baking tray and place the meatballs on it, add a drizzle of oil and bake at 356°F for 15/20 minutes, turning halfway through cooking.
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FAQ (Questions and Answers)
How to replace Parmesan cheese?
For a vegan recipe, you can replace Parmesan by blending peeled almonds, nutritional yeast, sunflower seeds, and sesame seeds that you have toasted for a few seconds, some salt, and blend for a few seconds. Simple, right?
Didn’t you add salt to the recipe?
Honestly, I didn’t feel the need. Keep in mind that the ratatouille was salted.
How to store the meatballs?
In the fridge for one/two days or in the freezer.
