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!
Ingredients
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
Instructions
- 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!