See more
Photo: Kirsten Strecker Photo by: Photo: Kirsten Strecker

Pesto Meatballs and Couscous

Real Simple SEPTEMBER 2006

  • Yield: Makes 4 servings


  • 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)


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).

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

Go to full version of

Pesto Meatballs and Couscous recipe