Couscous meatballs because we shouldn’t waste food or, worse, throw it away. Recycling is the keyword in my kitchen, so today we’re making delicious meatballs with leftover couscous with vegetables. On my blog, you’ll find many delicious and vegetarian meatball recipes here https://blog.giallozafferano.it/vaipinacucina. As a Sicilian, couscous is a must on my table, a 4-season food I define for its versatility. In the summer, I like to dress it with fresh vegetables and serve it cold, but as soon as the temperatures drop, I love preparing it with hot broth and chicken or with fish. But know that however you prepare it, it’s amazing.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stove, Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 367.28 (Kcal)
- Carbohydrates 39.96 (g) of which sugars 1.64 (g)
- Proteins 18.41 (g)
- Fat 14.47 (g) of which saturated 7.13 (g)of which unsaturated 6.66 (g)
- Fibers 2.45 (g)
- Sodium 449.91 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making couscous meatballs
- 14 oz cooked couscous (and seasoned)
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 3 oz provola cheese
- 1 tbsp chopped parsley
- Half lemon (zested)
- 3 oz breadcrumbs
- peanut oil (for frying the meatballs)
Tools
- Bowl
- Pan
- Parchment Paper
- Baking Tray
- Wooden Spoon
Steps for making couscous meatballs
You can have leftover couscous or leave it purposely to make meatballs, maybe just because you discovered they’re delicious.
Add the eggs to the couscous with vegetables
the Parmesan and the breadcrumbs
add the parsley and the grated half lemon. Mix all the ingredients, no salt needed.
There are two ways to make meatballs, either use an ice cream scoop or
as always and the old way, prepare them by hand.
Arrange them on a baking tray with parchment paper and a teaspoon of oil and bake them at 375°F for 15 minutes.
You can also fry the meatballs, they will definitely be more appreciated
than those baked in the oven, still delicious and healthier.
Enjoy the couscous meatballs hot to see the melted center.
And here they are, the couscous meatballs are ready.
About Couscous
Grain or wheat, which transforms into soft wheat flour for preparations like bread, has always been fundamental to human nutrition. Naturally, it also turns into durum wheat flour from which semolina is obtained, giving rise to couscous with a particular technique. It has always been available pre-cooked for convenience, just to be rehydrated for a few minutes and it’s ready. An Arab-origin preparation much appreciated and also made in Sicily.
Grain or wheat, which transforms into soft wheat flour for preparations like bread, has always been fundamental to human nutrition. Naturally, it also turns into durum wheat flour from which semolina is obtained, giving rise to couscous with a particular technique. It has always been available pre-cooked for convenience, just to be rehydrated for a few minutes and it’s ready. An Arab-origin preparation much appreciated and also made in Sicily.
