Meatball and Ratatouille Gratin

Meatball and Ratatouille Gratin

  • Preparation 35 min
  • Cooking 35 min
  • Servings 6

Categories

Ingredients

  • Meatballs

    • 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
  • Ratatouille

    • 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
  • Assembly

    • 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

Preparation

  • Meatballs

  • Ratatouille

  • Assembly

Note from Ricardo

The toasted bread in this recipe refers to a few thin slices of country bread toasted in the oven, on both sides, for 10 to 15 minutes. The toast will keep for 3 weeks in an airtight container at room temperature.

Personal Note