Description
For the Meatballs:
1 lb ground turkey
1/4 cup goat cheese, crumbled
1/4 cup breadcrumbs
1 egg
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon olive oil (for cooking)
For the Lemon Butter Couscous:
1 cup couscous
1 1/4 cups water or chicken broth
2 tablespoons butter
Zest and juice of 1 lemon
Salt and pepper, to taste
Directions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground turkey, goat cheese, breadcrumbs, egg, parsley, garlic, oregano, salt, and pepper. Mix gently until just combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2-3 minutes per side, then transfer to the oven and bake for 10-12
minutes, or until fully cooked through.
Meanwhile, prepare the couscous. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit
for 5 minutes, then fluff with a fork.
Stir in the butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve the meatballs over the lemon butter couscous, garnished with additional parsley if desired.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C). In a large bowl, gently combine the turkey, goat cheese, breadcrumbs, egg, parsley, garlic, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender. Roll the mixture into 1-inch balls. Heat olive oil in a skillet over medium heat and brown the meatballs in batches for 2-3 minutes per side to create a flavorful crust. Transfer them to a parchment-lined baking sheet and bake for 10-12 minutes until the internal temperature reaches 165°F.
For the couscous, bring your liquid to a boil in a saucepan. Remove from heat, stir in the couscous, cover, and let it steam for exactly 5 minutes. Fluff with a fork, then stir in butter, lemon zest, and lemon juice until the butter is fully melted and incorporated.
Serving Suggestions
Plate the lemon butter couscous as a bed and top with the warm turkey meatballs. For a complete meal, consider these additions:
- A simple side salad with a light vinaigrette to complement the lemon.
- Steamed green vegetables like asparagus or broccoli.
- A dollop of tzatziki or extra crumbled goat cheese for added creaminess.
- A sprinkle of red pepper flakes for a touch of heat.
How-to Summary
This 35-minute meal involves mixing turkey with aromatics and goat cheese, forming meatballs, browning them on the stove, and finishing in the oven. Simultaneously, prepare couscous by steeping it in hot liquid, then flavoring it with lemon and butter. Combine and serve.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground chicken, pork, or a lean beef blend work well. Adjust cooking time slightly for fattier meats.
My meatballs are falling apart. What did I do wrong?
This is often due to overmixing or insufficient binder. Ensure you use the full egg and breadcrumbs, and mix only until just combined.
Can I make the meatballs ahead of time?
Absolutely. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before cooking.
What can I substitute for goat cheese?
Feta cheese is an excellent alternative, or use cream cheese for a milder flavor.
Is the couscous step necessary, or can I just boil it?
The “steeping” method is crucial for perfect, fluffy couscous. Boiling it directly will make it gummy.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the meat’s proteins, leading to tough, dense meatballs.
- Skipping the Browning Step: Browning creates a flavorful Maillard reaction crust that baking alone won’t achieve.
- Not Letting the Couscous Rest: Lifting the lid early or not letting it sit for the full 5 minutes prevents proper absorption and fluffiness.
- Using Cold Ingredients: For easier mixing and more even cooking, let your egg and goat cheese sit at room temperature for 15 minutes before starting.
Conclusion
These Goat Cheese Turkey Meatballs with Lemon Butter Couscous offer a sophisticated yet simple weeknight dinner solution. The combination of savory, herby meatballs with bright, citrusy couscous is both comforting and elegant. By following the detailed guide and avoiding common pitfalls, you can master this flavorful, 35-minute dish that is sure to become a regular in your meal rotation. Enjoy the perfect balance of protein and carbs for a truly satisfying meal.
