Basil Chicken Meatballs with Summer Couscous

🥘 Ingredients

• breadcrumbs (seasoned)
  1/2 cup
• chicken (lean ground, I like to use 94% lean)
  1 pound
• corn (kernels cut from the cob)
  4 ears
• couscous (uncooked)
  2 cups
• fresh basil (chopped, basil chicken meatballs)
  1/2 cup
• garlic cloves (minced)
  2
• olive oil
  1-2 tablespoons
• parmesan (finely grated, basil chicken meatballs)
  1/2 cup
• salt and pepper (kosher)
• tomatoes (cherry)
  2 cups

Couscous

• fresh basil (chopped, couscous)
  1/4 cup
• parmesan (finely grated, couscous)
  1/2 cup
• pesto
  1/2 cup

🍳 Cookware

• bowl
• skillet
• pan

1. 1

   Gather garlic cloves .

   garlic cloves: 2 (minced)
2. 2

   Place the chicken in a large bowl . Season all over with salt and pepper . Add the garlic, parmesan , breadcrumbs and basil. Mix gently until just combined.

   chicken: 1 pound (lean ground, I like to use 94% lean), salt and pepper (kosher), parmesan: 1/2 cup (finely grated, basil chicken meatballs), breadcrumbs: 1/2 cup (seasoned)
3. 3

   Roll the mixture into 1 to 2-inch meatballs.
4. 4

   Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for ⏱️ 3-4 minutes . Flip gently and brown the other side for another ⏱️ 3-4 minutes . Shake the pan , tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.

   olive oil: 1-2 tablespoons
5. 5

   Transfer the meatballs to a plate. Add the burst tomatoes and corn right to the skillet. Add a pinch of salt and pepper. Cook, stirring often, until the tomatoes burst and the corn is a little caramelized, about ⏱️ 6-8 minutes . Add the meatballs back to the pan.

   tomatoes: 2 cups (cherry), corn: 4 ears (kernels cut from the cob)
6. 6

   To serve, spoon the couscous into a bowl. Top with the tomatoes, corn and meatballs. Sprinkle on more fresh basil . Serve!

   couscous: 2 cups (uncooked), fresh basil: 1/2 cup (chopped, basil chicken meatballs)

Couscous

1. 1

   Cook the couscous according to the package directions. Once all the liquid is absorbed, stir in the parmesan and pesto . Stir until combined. Stir in the fresh basil and serve.

   parmesan: 1/2 cup (finely grated, couscous), pesto: 1/2 cup, fresh basil: 1/4 cup (chopped, couscous)