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A Greek one pot meal - turkey meatballs & pearl couscous

A Greek one pot meal - turkey meatballs & pearl couscous

This one-pot recipe comes to us from our friend Anjali and her team at Pinwheel Provisions in Pennsylvania. It's a hearty, healthy meal that's perfect for hungry kids (and adults!). Handmade pearl couscous from Agrozimi is topped with delicious turkey meatballs drizzled with Elli & Manos' Tomato & Feta Greek Flavor Burst - speedy and easy, whether you have an Instant Pot or not!

Ingredients for Greek turkey meatballs & pearl couscous

1 lb Koch’s Dark Ground Turkey meat

1/4 cup chopped fresh flat-leaf parsley leaves

1 egg

1/4 cup breadcrumbs (unseasoned)

1 Tbs. ground cumin

1 Tbs. ground coriander

1/2 tsp. garlic powder

1/2 tsp. dried oregano

Kosher salt and freshly ground pepper

1 tbsp butter

3.5 cups chicken broth broth

1.5 cups Agrozimi Handmade Pearl Couscous

¾ cup Pinwheel local sweet peas (frozen)

1 jar Elli & Manos Tomato & Feta Greek Flavor Burst

How to make Greek turkey meatballs & pearl couscous

In a large bowl, mix together turkey, parsley, egg, breadcrumbs and spices until combined well. Add 1 tsp salt and 1/2 tsp ground pepper; heat a marble-sized test “mini-meatball” in the microwave and taste it to see if seasonings need any adjustment in the mix. Adjust salt and pepper as desired. Roll the mixture out into golfball-sized meatballs.

Brown the meatballs on each side in your Instant Pot in sauté mode; remove them and set them aside. 

Deglaze your inner pot to clean it or swap out a new inner pot. In a clean inner pot, back on sauté mode, melt your butter and then pour in your couscous; stir until couscous starts to brown lightly then add in broth and peas; mix well.

Place a trivet into the Instant Pot, set the steam rack on top of the trivet and place your meatballs in.

Pressure cook for 7 minutes. Drizzle liberally with Flavor Burst or other Tomato Sauce. Let stand for 5 minutes before serving.

(If you don't have an Instant Pot, sauté your meatballs in a couple of tablespoons of extra virgin olive oil in a heavy pot or Dutch oven until they're evenly browned. Deglaze the pot with a touch of red wine or broth and make the couscous together with the frozen peas, according to the directions on the couscous pack. Serve topped with the meatballs and the Tomato & Feta sauce.) 



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