Ingredients:
For the meatballs:
- 1 lb ground turkey (from a local farm)
- 1 small zucchini, grated
- 1/2 an onion, diced
- 4 garlic cloves, minced
- 1 egg white (from a local farm)
- 1 T Worcestershire sauce
- 1/2 t italian seasoning (salt-free)
- 1/2 t sea salt
- 1/2 t black pepper
- 1/2 cup panko bread crumbs
For the dish:
- 1 cup israeli couscous
- 1 1/4 cups free range chicken broth
- 1 large bunch of broccoli, chopped then steamed
- 6 oz cherry tomatoes, halved
- juice of half a lemon
- 2 T basil infused extra virgin olive oil
- 1/2 t italian seasoning (salt-free)
- salt and pepper to taste
- parmesan cheese for serving (optional)
Method:
- Preheat oven to 400º and mix all meatball ingredients together by hand in a bowl. Form into roughly 16 balls, and place onto a wire rack nestled on top of a sheet tray.
- Bake for about 22 minutes, or until cooked through.
- Meanwhile, steam your broccoli in a wooden basket on one half of the stove, while you cook your couscous in a smaller pan on the other side. Steam the broccoli until it is tender but retains the last bit of crunch.
- To cook the couscous, bring your chicken broth to a boil, add in the couscous, cover, reduce heat, and cook for 8-10 minutes.
- Meanwhile, prepare the rest of your ingredients, adding them into a large bowl. As your elements finish cooking, add them to the bowl as well. For the meatballs, I chopped them into quarters. You will not need the whole batch, so you can save some for a midnight snack – or to use in another dish tomorrow.
- Top with parmesan cheese, if desired, and serve hot!