Pesto Meatballs and Couscous

Pesto Meatballs and Couscous
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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).
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 929Calories From Fat 53%
  • Fat 55g
  • Sat Fat 14g
  • Cholesterol 173mg
  • Sodium 974mg
  • Carbohydrate 60g
  • Fiber 4g
  • Sugar 3g
  • Protein 45g
What does this mean? See Nutrition 101 .

Quick Tip

Ground Lamb
These meatballs are also delicious made with ground lamb.

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