Can I make this recipe with frozen meatballs instead?

Absolutely! While homemade sausage meatballs deliver the best flavor, quality frozen meatballs work well in a pinch. Use Italian-style ones if possible, and there's no need to thaw them before adding to the slow cooker—just expect to add about 30 minutes to the cooking time.

My eggplant turned mushy. What happened?

Eggplant naturally becomes quite soft during slow cooking, which helps it absorb flavors beautifully. If you prefer more texture, add the eggplant during the last 2 hours of cooking instead of at the beginning.

Can I make this in an Instant Pot instead?

Yes! Use the slow cook function set to medium (normal) with a glass lid or regular pot lid instead of the pressure cooking lid. Unlike many Instant Pot slow cooker recipes, you won't need to add extra liquid as the vegetables release plenty of moisture during cooking.

Is there a way to make this recipe vegetarian?

Definitely! Replace the sausage meatballs with plant-based meatballs or with 1-inch cubes of firm tofu that have been pressed and marinated in Italian herbs and spices. You could also increase the amount of mushrooms for their meaty texture.

Slow Cooker Mediterranean Meatball Ratatouille Recipe

Name: Slow Cooker Mediterranean Meatball Ratatouille Recipe
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Cuisine: Mediterranean
Ingredients: 1 pound mild Italian sausage (pork or turkey), casings removed; 1/2 teaspoon dried oregano, divided; 1/2 teaspoon salt, divided; 1/4 teaspoon ground black pepper, divided; 2 tablespoons olive oil, divided; 8 ounces sliced baby portabella (cremini) mushrooms; 1 small eggplant, cut into 1/2-inch pieces; 1 zucchini, cut into 1/2-inch pieces; 1/2 cup chopped onion; 1/2 teaspoon chopped garlic or 1 teaspoon chopped shallot; 1 heaping tablespoon tomato paste; 2 large tomatoes, seeded and chopped (or substitute 1 (16-ounce) can diced tomatoes, drained); 2 tablespoons chopped fresh basil; 1 teaspoon fresh lemon juice; Cooked orzo or rice

Description

A hearty and flavorful Mediterranean dish featuring tender meatballs and a vibrant vegetable ratatouille prepared in a slow cooker. Perfect for a comforting meal served over orzo or rice.

Ingredients

Units Scale

Meatballs

- - 1 pound mild Italian sausage (pork or turkey), casings removed
  - 1/2 teaspoon dried oregano, divided
  - 1/2 teaspoon salt, divided
  - 1/4 teaspoon ground black pepper, divided

Vegetables

- - 2 tablespoons olive oil, divided
  - 8 ounces sliced baby portabella (cremini) mushrooms
  - 1 small eggplant, cut into 1/2-inch pieces
  - 1 zucchini, cut into 1/2-inch pieces
  - 1/2 cup chopped onion
  - 1/2 teaspoon chopped garlic or 1 teaspoon chopped shallot

Sauce

- - 1 heaping tablespoon tomato paste
  - 2 large tomatoes, seeded and chopped (or substitute 1 (16-ounce) can diced tomatoes, drained)
  - 2 tablespoons chopped fresh basil
  - 1 teaspoon fresh lemon juice

Optional for Serving

- Cooked orzo or rice

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Instructions

Prepare the Meatballs: Pour 1 tablespoon of olive oil into the bottom of the slow cooker. Shape the sausage into 1-inch balls (makes around 30 meatballs) and place them on wax paper.
Layer the Ingredients: Place half of the meatballs into the slow cooker. Add half of the mushrooms, eggplant, and zucchini. Add all of the onion and garlic (or shallot), along with 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Repeat with the remaining meatballs, mushrooms, eggplant, zucchini, oregano, salt, and pepper, layering them in the same order.
Drizzle with Oil: Drizzle the remaining 1 tablespoon of olive oil over the top of the layered ingredients.
Slow Cook the Dish: Cover and cook the dish on low for 6 to 7 hours until the vegetables are tender and the flavors are well blended.
Prepare the Sauce: Uncover the slow cooker and stir in the tomato paste and diced tomatoes. Cover and cook on low for an additional 15 minutes.
Finish and Serve: Stir in the fresh basil and lemon juice. Serve the dish with cooked orzo or rice for a complete meal.

Notes

Gluten free: Serve with rice or gluten-free orzo.
Variation when using an Instant Pot: Cook on medium (or normal) slow cook setting instead of low, and use an Instant Pot tempered glass lid or a regular saucepan lid instead of the tight-fitting lid used for pressure cooking. No additional liquid is necessary as the ingredients naturally produce enough!
Note on tomatoes: When tomatoes are not in season, substitute 1 (16-ounce) can of diced tomatoes, drained.
Note on nutritional information: Pasta is not included in the calculation.

Nutrition

Serving Size: 1 serving (without pasta)
Calories: 280
Sugar: 6g
Sodium: 780mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg