Pesto Meatballs and Couscous
Serves 4|
Hands-On Time:
15m
|
Total Time:
40m
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
- Heat toaster oven to 350° F. Drizzle 2 tablespoons of the oil over the oven’s baking tray and tilt to coat.
- 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.
- Transfer the meatballs to the tray. Bake for 15 minutes. Turn and bake until cooked through, about 10 minutes more.
- Meanwhile, prepare the couscous according to the package directions.
- In a small bowl, combine the remaining ¼ cup pesto and 1 tablespoon oil. Spoon over the cooked meatballs and turn to coat.
- Divide the meatballs and couscous among plates and sprinkle with the Parmesan (if desired).
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
These meatballs are also delicious made with ground lamb.
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