Pesto Meatballs and Couscous

Photo: Kirsten Strecker

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Nutritional Information

Amount per serving
  • Calories: 929
  • Calories from fat: 53%
  • Fat: 55g
  • Saturated fat: 14g
  • Cholesterol: 173mg
  • Sodium: 974mg
  • Carbohydrate: 60g
  • Fiber: 4g
  • Sugars: 3g
  • Protein: 45g


  • 3 tablespoons olive oil, plus more for the pan
  • 1 1/2 pounds ground beef
  • 1/2 cup dried bread crumbs
  • 3/4 cup store-bought pesto
  • 1 large egg
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1 10-ounce box couscous
  • 1/4 cup (1 ounce) grated Parmesan (optional)


  1. Heat toaster oven to 350° F. Drizzle 2 tablespoons of the oil over the toaster-oven baking tray and tilt to coat.

    In a large bowl, combine the beef, bread crumbs, 1/2 cup of the pesto, the egg, salt, and pepper. With your hands, mix just until combined. Shape the mixture into 12 meatballs, using about 1/4 cup for each. Transfer the meatballs to 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 pesto and oil. Spoon the mixture over the cooked meatballs and turn to coat. Divide the meatballs and couscous among individual plates and sprinkle with the Parmesan (if using).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pesto Meatballs and Couscous Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy