Asiago Turkey Meatballs with Tomato Basil Couscous
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you worked for hours over a hot stove (we’ll keep your secret.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Combine couscous, tomatoes, roasted red peppers, and half the onion salt (reserve remaining for meatballs) in provided tray. Stir in 1 cup water.
Make the Meatballs
Combine turkey, panko, remaining onion salt, and half the cheese (reserve remaining for topping) in a mixing bowl. Form into six equally-sized meatballs.
Place meatballs on couscous and tomatoes.
Bake the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove tray from oven. Stir in pesto and butter, then top with remaining cheese. Bon appétit!
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