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+ servings
turkey meatballs

Turkey Meatballs with Couscous + Steamed Vegetables

If you’re looking for a light, delicious, and seasonally spiced blend of flavors – and you’re not over turkey already – try these savory autumn spiced turkey meatballs on a bed of buttery couscous!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 302 kcal


For the Turkey Meatballs:

  • 1 lb ground turkey
  • 1/2 cup panko crumbs
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 2 tbsp olive oil
  • fresh chopped parsley
  • salt and pepper to taste

For the Couscous:

  • 1 pkg couscous
  • 2 cups chicken stock hot

For the Vegetables:

  • 1 pkg Birds Eye steamer veggies or other veggie pack


  • In a large bowl, mix together the ground turkey, panko crumbs, garlic powder, cumin, cinnamon, and egg. Shape into about 20 meatballs.
  • Pour the couscous in a bowl. Heat chicken stock until simmering, and pour over the couscous. Cover with cling wrap and let stand and cook for 10 minutes. Fluff with a fork when done, and add butter, salt, and pepper to taste.
  • Heat the 2 tbsp olive oil in a large wide skillet. Working in batches, add the meatballs and cook, turning often, for about 10 minutes or until they're browned all over and cooked through (165F).
  • Microwave or steam the veggie pack as needed. Birds Eye packs normally go in the microwave for about 4 minutes and stand 2 minutes to cool.
  • Serve up the couscous on plates, topped with meatballs, and veggies on the side. Enjoy!


Calories: 302kcalCarbohydrates: 11gProtein: 33gFat: 13gSaturated Fat: 2gCholesterol: 107mgSodium: 304mgPotassium: 534mgFiber: 1gSugar: 2gVitamin A: 119IUVitamin C: 1mgCalcium: 50mgIron: 3mg
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