Asiago Turkey Meatballs over Pesto Couscous

Ingredients

• 10 oz Ground Turkey
• 4 oz Grape Tomatoes (halved or cored and diced into 1/2" pieces)
• 0.75 cup Pearl Couscous
• 3 oz Roasted Red Peppers
• 2 oz Basil Pesto
• 1 oz Shredded Asiago Cheese (divided (half for meatballs, half for garnish))
• 2 tbsp Italian Panko Blend
• 1 tsp Onion Salt (divided)
• Salt (a pinch)
• 1 cup Water
• 1 tbsp Salted Butter (softened)

Steps

1. 1

   Preheat oven to 425 degrees. Let preheat for at least 10 minutes. Set 1 Tbsp. salted butter on the counter to soften.

2. 2

   In a provided oven-safe tray, combine the pearl couscous, grape tomatoes, roasted red peppers, a pinch of salt, 1 cup water, and half the onion salt (reserve the remaining onion salt for the meatballs).

3. 3

   In a mixing bowl, combine the ground turkey, panko, the remaining onion salt, and half the shredded asiago cheese (reserve the remaining cheese for garnish).

4. 4

   Form the turkey mixture into six equally-sized meatballs.

5. 5

   Evenly top the couscous mixture in the tray with the meatballs.

6. 6

   Bake uncovered in the hot oven until the water is evaporated, the couscous is tender, and the meatballs reach a minimum internal temperature of 165 degrees, about 25-30 minutes.

7. 7

   Carefully remove the tray from the oven and let it rest for 5 minutes.

8. 8

   Transfer the meatballs to a plate.

9. 9

   Stir the basil pesto and 1 Tbsp. softened salted butter into the couscous mixture until melted and combined.

10. 10

    To serve, garnish the dish with the remaining shredded asiago cheese.

Notes

If using ground beef instead of turkey, bake uncovered in the hot oven until meatballs reach minimum internal temperature, approximately 20-25 minutes. If you receive one whole tomato instead of grape tomatoes, core and cut into 1/2" dice.

Nutrition per serving

• main
• dinner
• turkey
• meatballs
• couscous
• pesto
• baked
• easy