Mini Meatballs with Pearled Couscous
Mini meatballs with pearled couscous is cozy & flavorful meal that comes together in one skillet with minimal effort. Tender, bite-sized meatballs made with hidden grated zucchini are nestled into pearled couscous that cooks in a rich and savory sauce.
I love using pearled couscous here because it has the perfect chewy texture and soaks up all that delicious sauce. The meatballs stay tender while the couscous absorbs all of that delicious flavor as it simmers.
Why you’ll love this recipe
- One-skillet meal: less cleanup and maximum flavor
- Family-friendly: mini meatballs are always a hit
- Comforting but easy: cozy enough for a Sunday dinner, simple enough for a weeknight dish
- Perfect leftovers: the flavors get even better after sitting overnight
For the meatballs
For the meatballs, combine ground beef with breadcrumbs, grated zucchini, egg, garlic powder, salt & pepper then roll into small meatballs—about the size of a tablespoon.
Brown them in a large skillet until golden on the outside in some olive oil. They don’t need to be completely cooked through at this point; they’ll finish cooking in the sauce.
The saucy pearled couscous
Once the meatballs are browned, remove them from the skillet and add a little extra olive oil if needed. Stir in tomato paste with the spices and give it a mix.
Add the pearled couscous with the water, then nestle the meatballs back into the skillet. Cover the pan, bring it to a boil, then let it simmer for 20-25 minutes.
How to serve
Finish the skillet with fresh herbs and a drizzle of olive oil. A little fresh basil would also be delicious.
Serve it straight from the skillet with crusty bread for soaking up every last bit of sauce. I love to serve this with a fresh chopped salad made of cucumbers, tomatoes, radish and bell peppers.
If you’re looking for a dinner that feels homemade and comforting without requiring hours in the kitchen, these mini meatballs with pearled couscous are it. It’s hearty, cozy, and guaranteed to have everyone going back for another spoonful.
I can’t wait for you guys to try it!
Other nourishing one-pan meals-
One-pan Lemon Orzo and Salmon
Chicken Pot Pie
One-pan Chicken and Quinoa
Mini Meatballs with Pearled Couscous
Ingredients
Mini Meatballs
- 1 lb ground beef
- 1 cup grated zucchini, liquid squeezed out
- 1/3 cup breadcrumbs
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 cup olive oil
Saucy Couscous
- 2 cups pearled couscous
- 3 cups water
- 1/4 cup tomato paste
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Prepare the meatballs by combining the ground beef, grated zucchini, breadcrumbs, egg and spices together in a bowl.
- Roll into mini meatballs, or larger ones if preferred. You should get about 30 mini meatballs.
- Heat a skillet on medium heat with the 1/4 cup of olive oil.
- Add the meatballs into the pan and cook on medium/high heat for about 7-8 minutes total to brown, flipping every couple of minutes. They don't need to be fully cooked through as they will continue to simmer in the pot with the couscous.
- Remove the meatballs from the pan and set aside. If needed, add another 2 tbsp of olive oil. Add in the tomato paste and spices. Mix together.
- Add the couscous and the water and give it a good mix.
- Place the meatballs back into the pan, cover the pan and bring it to a boil. Once boiling reduce the flame to low and simmer for about 20 minutes, until most of the liquid is absorbed.
- Once ready, give everything a good stir. Serve with fresh herbs or a chopped veggie salad.
It’s a very simple recipe and I wasn’t expecting much, but it is a very solid weeknight dinner. Although there are just a few spices, it is tasty. Served it with a cucumber, tomato, onion, carrot and yellow bell salad.