Go Back
+ servings
Meatballs with Vegetables and Couscous
Print

📋 Meatballs with Vegetables and Couscous

Crunchy deep-fried meatballs flavored with parmesan, garlic, and lemon zest. I like to serve them with creamy vegetables stew and couscous. It is such a delightful dinner, even your children will ask for a second serving.
Course Main Course
Cuisine Italian
Keyword meat balls and couscous, meat balls and vegetables, meat balls dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 848kcal

Ingredients

Breadcrumbs

Meatballs

Vegetables

Instructions

Breadcrumbs

  • Pour the milk over the breadcrumbs and let it absorb for 20 minutes
    1 1/2 cup breadcrumbs, 1/4 cup milk

Making the vegetables stew

  • Stir fry the cleaned and sliced onion with 2 tbsp of olive oil
    1 onion diced, 2 tbsp olive oil, 1 tsp salt
  • Wash, peel and cut the sweet potato into large chunks and put them in a pan with the onion
    1 sweet potato
  • Season with salt and pepper, add 1 cup of tomato sauce and bring to boil
    1 cup tomato sauce
  • Simmer covered for 10 minutes
  • Add the broccoli cut in large pieces
    2 heads broccoli
  • Simmer covered for another 10 minutes

Making the Meatballs

  • Mix the breadcrumbs with all the ingredients for the meatballs mix
    1/4 cup freshly grated Parmesan, 1 clove peeled garlic cloves, 10 leaves fresh basil leaves, 1 lemon zest, 1 lb freshly minced lean beef, 2 fresh eggs, 2 tsp salt, 1 onion diced
  • Wet the palm of your hand with warm water. It will help you make smoother meatballs.
  • Roll the meatballs and lay them on a cutting board
  • Prepare the fryer and heat up the oil
    vegetable oil for frying
  • Fry the meatballs
  • Lay them on a paper towel to absorb the excess oil

Preparing the Couscous:

  • Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
    1 cup couscous, 1 tbsp extra virgin olive oil
  • Pour the stock over the couscous
    1 cup homemade chicken stock
  • Stirring with a fork every once in a while to make sure the grains do not clump.
  • Let it rest for 15 minutes

Serve it

  • Make sure your timing is coordinated so that the vegetable stew, the couscous, and the meatballs are ready and at the same time and they are served warm. Serve couscous first
  • Place the meatballs over the couscous
  • Serve the vegetable stew over so the couscous and the meatballs will absorb their juices

Video

Notes

  • To prevent the meatballs from being too dry, add the milk to the breadcrumbs
  • To prevent the meatballs from breaking while cooking, add the right quantity of breadcrumbs vs meat and add the exact number of eggs as from the recipe
  • keep the palm of your hand wet with warm water when you roll the meatballs. The water will prevent the mixture from sticking to your hand and will form a smooth and uniform surface to the balls.

Nutrition

Calories: 848kcal | Carbohydrates: 106g | Protein: 53g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 160mg | Sodium: 2217mg | Potassium: 2091mg | Fiber: 16g | Sugar: 17g | Vitamin A: 10433IU | Vitamin C: 283mg | Calcium: 379mg | Iron: 9mg