Ground chicken, turkey or pork all will work for these delicious meatballs. I've made them with Impossible "meat" too and like that a lot, but it has a fair amount of salt so don't add any extra.
Serves 4
For the meatballs
Ingredients:
2 shallots, peeled and minced
2 Tbl. ginger, peeled and minced
1 large egg, lightly whisked
2 Tbl. parsley, minced
1/2 serrano chile, seeded and minced (or use the whole thing if you want more heat)
3 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup bread crumbs (or use crushed crackers)
1 pound meat or 1 package Impossible
Instructions:
Preheat oven to 425 degrees.
Stir together all of the ingredients from shallots through bread crumbs in a large bowl. Using your hands, add the meat and gently fold until everything is combined.
Using wet hands, form the mixture into 12 balls and place them on a cooking sheet.
Put the cooking sheet into the oven and cook until they're lightly browned and cooked through. Timing depends on the kind of meat you use, but about 15-20 minutes.
While the meatballs are cooking, make the couscous. You can turn down the oven and keep the meatballs warm while you finish the couscous if needed.
For the couscous
Ingredients:
2 Tbl. lime juice
1-1/2 cups chicken or vegetable broth
1 Tbl. olive oil
1/2 tsp. red pepper flakes
1 cup couscous
1/4 cup chopped parsley
1/4 cup chopped dried cranberries (or raisins or currants)
1/4 cup chopped toasted almonds
1/2 tsp. lime zest
1 whole lime, cut into 4 wedges
Instructions:
Zest the lime and put aside. Cut lime in half and squeeze juice into a small container to measure out 2 tablespoons.
Put broth, lime juice, olive oil and red pepper flakes in a medium saucepan and bring to a boil. Add the couscous. Cover the pan and turn off the burner and let it sit undisturbed for 10 minutes. Then fluff the couscous with a fork and stir in the remaining ingredients.
Put some couscous on each plate and top with 3 or 4 meatballs. Put a lime wedge on each plate for individual squeezing.
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