Pesto Chicken Meatball Bowl
Pearl couscous, pesto chicken meatballs, crisp cucumbers, and juicy cherry tomatoes combine to create a delicious, fresh Pesto Chicken Meatball Bowl.
Seasoned ground chicken meatballs with pesto take center stage in the Pesto Chicken Meatball Bowl, but the real MVP is the pearl couscous. These soft, tender pasta pearls are mixed with pesto and seasonings, creating the perfect base for the juicy meatballs. This dish is a quick, flavorful option for weeknight dinners, and the meatballs freeze beautifully for an even faster prep next time.
Ingredients in Pesto Chicken Meatball Bowls
- Pearl Couscous: Tender, round pasta pearls that absorb flavor beautifully.
- Pesto: Adds fresh, herby brightness to the dish.
- Ground Chicken: Light and lean, perfect for meatballs.
- Breadcrumbs: Helps bind the meatballs together.
- Egg: Use half an egg per pound of chicken to keep the meatballs from falling apart.
- Basil: Fresh and aromatic for a classic Italian flavor.
- Oregano: Earthy and robust, pairs well with the pesto.
- Tarragon: Sweet with an anise-like flavor for a subtle twist.
- Feta Cheese: Adds a salty, tangy kick—be sure to chop it small for even distribution.
- Fresh Mint: Brightens the dish with a refreshing finish.
- Cherry Tomatoes: Sweet, juicy bursts that complement the savory meatballs.
- English Cucumber: Adds crunch and a cool contrast to the warm meatballs.
What is Pearl Couscous?
Pearl couscous, or Israeli couscous, is a round pasta made from semolina flour. It’s larger and chewier than regular couscous, with a nutty, toasty flavor that holds up well in a variety of dishes, from salads to side dishes. It’s perfect for soaking up sauces like pesto.
How to Make Pesto Chicken Meatball Bowls
- Prepare the Meatballs: Mix ground chicken, breadcrumbs, egg, and herbs. Form into 15 evenly sized meatballs to ensure consistent cooking. Bake for 25 minutes until golden.
- Cook the Pearl Couscous: Boil the couscous until tender, then toss with pesto while it’s still warm.
- Assemble the Bowls: Layer the couscous in bowls, top with meatballs, fresh cucumber slices, cherry tomatoes, extra feta, and a sprinkle of chopped mint for garnish.
What Keeps Meatballs from Falling Apart?
Using a binding agent like breadcrumbs and egg helps prevent meatballs from falling apart as they cook. The combination of moisture and binding ingredients ensures the meat holds together without crumbling. For the perfect texture, use half an egg per pound of ground chicken and just enough breadcrumbs to hold everything together without making the meatballs too dense.
Another thing I do to keep meatballs from falling apart, is to put the raw meatballs in the fridge for 30 minutes so the fats firm up and solidify. Then I bake them.
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Pesto Chicken Meatball Bowl
Ingredients
- 2 cup Pearl Couscous
- 3 cup Water
- 1 tsp Salt
- 2 tsp extra-virgin olive oil
- 8 oz Pesto (Divided)
- 2 pounds Ground Chicken
- ¼ cup Bread Crumbs
- 1 Large eggs
- 1 tbsp Basil
- 2 tsp Oregano
- 1 tsp Terragon
- 8 oz Crumbled Feta (Small pieces)
- 3 tbsp Fresh Mint (chopped)
- 2 cup Cherry Tomatoes (halved)
- 2 cup English Cucumber (chopped)
Instructions
- Add 3 cup Water, 1 tsp Salt and 2 tsp extra-virgin olive oil to a large saucepan. Bring to a boil. Add 2 cup Pearl Couscous, reduce heat to low and cover. Cook for 8 minutes. Remove from heat, stir in 4 oz of pesto and leave it covered to stay warm.
- Preheat oven to 350℉.
- To a large mixing bowl, add 2 pounds Ground Chicken, ¼ cup Bread Crumbs, 1 Large eggs, 4 oz pesto, 1 tbsp Basil, 2 tsp Oregano, 1 tsp Terragon and 3 oz of the Crumbled Feta. Mix well with your hands.
- Form 15 meatballs and place into a 9×11 baking dish. Bake in 350℉ oven for 25 minutes.
- To serve, add ¾ cup of couscous to a bowl, 2-3 meatballs, cherry tomatoes, english cucumber, fresh mint and feta cheese.