sheet pan ratatouille + provençal meatballs
a mediterranean-inspired dinner that sounds fancy but is actually easy peasy 🙌
veggie-loaded, protein-packed, & bursting with flavor.
the ratatouille roasts into caramelized perfection, then gets paired with provençal meatballs that sneak in nutrient-dense organ meats + the bougiest beef tallow potato chips. 🥔✨
finish it off with feta, fresh herbs, or extra chips for crunch — and you’ve got a balanced, nourishing, & downright delicious meal. 🇫🇷🥘
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
24
Serves: 6-8
Ingredients
sheet pan ratatouille
- 111 Yellow Onion, diced
- 2 - 32 - 32 - 3 Bell Pepper, diced
- 111 Eggplant, diced
- 111 Zucchini, diced
- 111 Yellow Squash, diced
- 1 cup1 cup1 cup Tomato, Cherry, diced
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Amore [Italian] Seasoning - Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Salt and Pepper
provençal meatballs
- 4 oz4 oz4 oz Grass-Fed Beef and Organ Meat Sticks - Lineage Provisions, i used the garlic & onion flavor
- 2 oz2 oz2 oz Beef Tallow Potato Chips, Classic - Vandy, I used the herbs de provence flavor
- 0.25 cup0.25 cup0.25 cup Olive Paste Black Kalamon - Argilos, or olives
- 1 Tbsp1 Tbsp1 Tbsp Capers
- 0.25 cup0.25 cup0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 0.5 tsp0.5 tsp0.5 tsp Salt and Pepper
- 1 lb1 lb1 lb Ground Beef
- 0.25 cup0.25 cup0.25 cup Cottage Cheese
for serving
- Feta Cheese
- Beef Tallow Potato Chips, Classic - Vandy, I used the herbs de provence flavor
- Herbs, Fresh
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
sheet pan ratatouille
- preheat oven to 400.
- add all chopped veggies to a sheet pan & mix with balsamic vinegar, olive oil, & seasoning.
- roast for 30-35 minutes or until veggies are caramelized.
provençal meatballs
- add the beef sticks, potato chips, monk fruit, & seasoning to a food processor & blitz a few times into a finer crumble.
- to a bowl, add crunchy mixture + remaining meatball ingredients.
- using a small-medium cookie scoop, make mini meatballs.
- place mini meatballs on a lined baking dish, then bake for ~15 minutes.
assembling bowls
- to a bowl, add a scoop full of ratatouille, provençal meatballs, & any garnishes (cheese, extra potato chips, herbs, etc.)
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Grain Free Meat Nut Free Other Poultry Sauces & Dressings Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 358 |
| Fat: | 19 g |
| Carbohydrates: | 22 g |
| Protein: | 21 g |
| Cholesterol: | 97 g |
| Sodium: | 745 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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