Meatball and Ratatouille Gratin
Meatball and Ratatouille Gratin
Ingredients
- 1/3 cup (30 g) panko breadcrumbs
- 1/3 cup (75 ml) milk
- 1 lb (450 g) lean ground pork
- 1 egg
- ½ cup (35 g) Pecorino cheese, finely grated
- 1 green onion, chopped
- ¼ tsp red pepper flakes
- 1 eggplant, cut into large dice
- 6 tbsp (90 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 zucchini, diced
- 1 can (28 oz/796 ml) diced plum tomatoes
- ¾ cup (180 ml) chicken broth
- 1 tsp dried oregano
- 1 container (200 g) cocktail bocconcini, halved
- 3 cups (120 g) toasted bread, broken into pieces (see note)
- 3 tbsp (45 ml) olive oil
- ½ cup (35 g) Pecorino cheese, finely grated
- 7 oz (200 g) cherry tomatoes on the vine
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Lightly oil a 13 x 9-inch (33 x 23 cm) baking dish.
- In a bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the remaining ingredients. Season with salt and pepper. Mix well with your hands. The mixture will be soft.
- Using a 1-tbsp (15 ml) ice cream scoop, form the mixture into balls. Finish rolling the meatballs with lightly oiled hands. Place the meatballs in the baking dish.
- Bake for 20 minutes or until lightly browned.
Meatball and Ratatouille Gratin