Pearled Couscous Meatballs

Ingredience

2 lb 80/20 ground beef

1 cup grated Parmesan

1 small yellow onion, grated

6 cloves finely chopped (or crushed) garlic

1/2 cup breadcrumbs

2 large eggs

1/4 cup minced fresh parsley

2 tsp finely chopped fresh rosemary

1 tsp oregano

1/2 tsp Aleppo pepper (can sub crushed red pepper)

2 tsp salt

cup uncooked pearl couscous (about 2 1/2 cups cooked)

Big handful of arugula

1/3 cup pickled onions

Olive oil

Juice of 1-2 lemons

Pokyny

Preheat oven to 400 F, and line a baking sheet with parchment paper. In a large bowl, combine ground beef, Parmesan, onion, garlic, breadcrumbs, eggs, parsley, rosemary, oregano, Aleppo pepper, and salt. Mix ingredients together until just combined, taking care not to over-mix.

2. Using a cookie scoop, portion out your meatballs and add them to the baking sheet. I scoop a heaping portion with the cookie scoop, and then roll them out with my hands. You should have about 36 meatballs (they will be on the smaller side).

3. Transfer to the oven and bake for 15-20 minutes or until meatballs reach an internal temperature of at least 165 F.

4. In a medium bowl, combine pearl couscous, arugula, pickled onions, a good drizzle of olive oil, lemon juice, and a pinch of salt. I would start with 1 lemon, taste, and add more if needed!