Ratatouille Meatballs

Ratatouille Meatballs

Serves 4

Core recipe

frylight

500g pack lean minced turkey

2 tsp dried mixed herbs

2 small onions, roughly chopped

2 cloves garlic, crushed

1 large yellow pepper, deseeded and diced

1 large courgette, diced

1 large aubergine, diced

2 x 400g cans plum tomatoes

2 tsp worcester sauce

2 tbsp tomato puree

½ tsp sugar or sweetener

pepper, to taste

In a food processor, process one onion, 1 clove garlic and the mince along with 1 tsp herbs and some pepper.  Form into 8 meatballs.

Heat a large frying pan, spray with frylight, and fry the meatballs for about 5 minutes, to brown, turning regularly.  Remove from frying pan and set aside.  In same frying pan, spray with frylight again and add pepper, onion, courgette, aubergine and garlic.  Stir fry for 5 minutes, then add tomatoes, worcester sauce, tomato puree, sugar and some black pepper.  Bring to boil, then reduce to a simmer and return meatballs to the pan.

Simmer for about 30 minutes, until meatballs are cooked through and ratatouille is soft.  Serve immediately.