Chicken Meatballs + Yogurt Sauce over Couscous
Why we love it:
- 1 pound Ground Chicken (or turkey)
- 1 Egg
- 1⁄2 cup Panko Breadcrumbs
- 1⁄2 cup Parmesan Cheese (grated)
- 2 Tablespoons Extra Virgin Olive Oil (plus more for rolling out)
- 1⁄2 teaspoon Garlic Powder
- 1⁄2 teaspoon Onion Powder
- 1⁄2 teaspoon Kosher Salt (plus a few extra pinches)
- 1⁄4 teaspoon Black Pepper
- 1 Red Bell Pepper
- 1 cup Green Beans
- 1 cup Brussels Sprouts
- 1 cup Frozen Butternut Squash (look for pre-cut cubes, or check Culinary Skills about using a whole squash)
- 2 cups Couscous
- 2 cups Stock (or water)
- 1 cup Plain Greek Yogurt
- 1 Lemon (juice)
- 1 teaspoon Whole Grain Mustard
1. PREHEAT THE OVEN TO 400 DEGREES
Line a baking sheet with foil and a little cooking spray or parchment paper.
Mix all the ingredients for meatballs together in a mixing bowl - that's: 1 pound ground chicken or turkey, 1 egg, ½ cup panko breadcrumbs, ½ cup grated parmesan, 2 Tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper.
Drizzle some olive oil on your hands and roll the mixture into about 30 small balls. This helps prevent sticking and it evenly coats them in oil for browning. Place on the prepared baking sheet. Bake for 25 - 30 minutes, rolling them a few times during the baking process so all sides get evenly browned.
Dice the veggies into 1 - 2” cubes and place on a second baking sheet. If using frozen squash, you can add them straight from the freezer. Drizzle with oil and a pinch of salt. Put in the oven and roast for about 15 minutes or until browned and cooked through.
Meanwhile, bring the stock to a boil and add a pinch of salt. Turn off the heat and dump all of the couscous in, stir well and cover. Let this sit for 8 - 9 minutes, then remove the lid and fluff with a fork.
In a small bowl, stir together: 1 cup Greek yogurt, juice of 1 lemon, and 1 teaspoon whole grain dijon.
Serve couscous topped with veggies and meatballs, top with a spoonful of sauce to taste.