Pesto Meatballs and Couscous

pesto-meatballs-couscous
Photo by Kirsten Strecker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 929 calories
    • Calories 53 calories from fat
    • Fat 55 g
    • Sat Fat 14 g
    • Cholesterol 173 mg
    • Sodium 974 mg
    • Protein 45 g
    • Carbohydrate 60 g
    • Sugar 3 g
    • Fiber 4 g
  • August 2006

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 1 1/2pounds ground beef
  3. Check 1/2cup dried bread crumbs
  4. Check 3/4cup store-bought pesto
  5. Check 1 large egg
  6. Check kosher salt and black pepper
  7. Check 1 10-ounce box couscous
  8. Check 1/4cup (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).