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Italian Wedding Couscous

Italian Wedding Couscous

with Meatballs and Spinach

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Baked pasta dishes are Italian comfort food at its finest. Even if you don't have a Nonna, you can still appreciate the home-cooked warmth that this dish brings!

Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

20 g

Parsley

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

227 g

Baby Spinach

20 g

Garlic

2 tbsp

Italian Seasoning

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

50 g

Shallot

1.5 cup

Pearl Couscous

(ContainsWheat/Blé)

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

2 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories576 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate35 g
Sugar1 g
Dietary Fiber2 g
Protein35 g
Cholesterol93 mg
Sodium587 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Garlic Press
Measuring Cups
Measuring Spoons
Large Bowl
Aluminum Foil
Baking Sheet
Large Non-Stick Pan
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to bake the meatballs). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, mince or grate the garlic. Roughly chop the parsley. Peel, then grate the shallot.

2

In a large bowl, combine beef, shallot, garlic, half the parsley, half the Italian seasoning and half the Parmesan. Roll mixture into 1 1/2-inch meatballs (you should have 16). On a foil-lined baking sheet, arrange meatballs. Bake in the middle of the oven until golden and cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)

3

Meanwhile, add the couscous to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Meanwhile, heat a large non-stick pan over medium heat. Add 2 tbsp butter and swirl until melted, 1-2 min. Add the panko and remaining Italian seasoning. Toast, stirring often, until the mixture is golden-brown, 2-4 min. Transfer to a small bowl. Set aside.

4

When the couscous is tender, reserve 1 cup water. Drain, then return to the same pot and add 2 tbsp oil. Heat the pot over medium, then add the spinach, mozzarella, remaining Parmesan, reserved water, sour cream and broth concentrates. Stir together until spinach wilts, 1-2 min.

5

When the meatballs are done, carefully add them to the couscous mixture. Pour over any remaining juices from the baking sheet. Gently stir to combine.

6

Divide the Italian wedding couscous between plates. Sprinkle over the panko and remaining parsley.