Ratatouille meatballs meal prep bag
Get ahead for the week without spending hours cooking with our simple freezer bag hack. Bung your prepped ingredients into a bag, freeze, then cook whenever you're ready. These meatballs are cooked in a ratatouille-inspired sauce and served with spaghetti for a simple meal that's packed with veggies.
- Tip the onion, pepper, aubergine, courgette, garlic, tinned tomato, rosemary, thyme and bay leaf into a large freezer-proof bag. Seal and shake to evenly combine. Add the meatballs, reseal and freeze for up to 3 months. When you’re ready to serve, defrost fully in the fridge overnight.
- To cook, preheat the oven to gas 5, 210°C, fan 190°C.
- Tip the contents of the dump bag into a large, high-sided baking tray, arranging the meatballs on top of the ratatouille. Cook for 35-40 mins, tossing halfway through, until the vegetables are tender but are still holding their shape and the meatballs are cooked throughout. Remove the thyme and bay leaf.
- Cook the spaghetti according to pack instructions. Drain, then toss the spaghetti through the ratatouille and meatballs.
- Divide between 4 plates and serve topped with Parmigiano Reggiano and basil, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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