Pesto Meatballs and Couscous

Pesto Meatballs and Couscous
Kirsten Strecker
RealSimple.com
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Serves 4
preparation
15
minutes
cooking
40
minutes
other
0
minutes

Ingredients

3
tablespoons
olive oil
1 1/2
pounds
ground beef
1/2
cup
dried bread crumbs
3/4
cup
store-bought pesto
1
large egg
kosher salt and black pepper
1
10-ounce box couscous
1/4
cup
(1 ounce) grated Parmesan (optional)

Directions

  1. Heat toaster oven to 350° F. Drizzle 2 tablespoons of the oil over the oven’s baking tray and tilt to coat.
  2. In a large bowl, combine the beef, bread crumbs, ½ cup of the pesto, egg, 1 ½ teaspoons salt, and ¾ teaspoon pepper. With your hands, mix just until combined. Shape into 12 meatballs, using about ¼ cup of the mixture for each.
  3. Transfer the meatballs to the tray. Bake for 15 minutes. Turn and bake until cooked through, about 10 minutes more.
  4. Meanwhile, prepare the couscous according to the package directions.
  5. In a small bowl, combine the remaining ¼ cup pesto and 1 tablespoon oil. Spoon over the cooked meatballs and turn to coat.
  6. Divide the meatballs and couscous among plates and sprinkle with the Parmesan (if desired).
Frank Mentesana
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 55 g
  • Sat Fat 14 g
  • Cholesterol 173 mg
  • Sodium 974 mg
  • Carbohydrate 60 g
  • Fiber 4 g
  • Sugar 3 g
  • Protein 45 g
What does this mean? See Nutrition 101.

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