Description
For the Meatballs:
1 lb ground turkey
1/4 cup goat cheese, crumbled
1/4 cup breadcrumbs
1 egg
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon olive oil (for cooking)
For the Lemon Butter Couscous:
1 cup couscous
1 1/4 cups water or chicken broth
2 tablespoons butter
Zest and juice of 1 lemon
Salt and pepper, to taste
Directions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground turkey, goat cheese, breadcrumbs, egg, parsley, garlic, oregano, salt, and pepper. Mix gently until just combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2-3 minutes per side, then transfer to the oven and bake for 10-12
minutes, or until fully cooked through.
Meanwhile, prepare the couscous. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit
for 5 minutes, then fluff with a fork.
Stir in the butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve the meatballs over the lemon butter couscous, garnished with additional parsley if desired.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 350 kcal per serving
Servings: 4
