These basil chicken meatballs and couscous are one of our favorite meals! Juicy and tender meatballs are served over couscous made with pesto, burst tomatoes and fresh sweet corn. Delicious summer dish!
Another day, another meatball!
These herby chicken meatballs are juicy and delicious, served over summer couscous with fresh corn and tomatoes. It tastes like a big bowl of summer all while being incredibly satisfying and flavorful.
Just when you thought I couldn’t create another meatball… here I am!
If I meatball something, my family will eat it. That’s how it goes these days.
A meal like this is one I love to make for dinner. It looks fancy and filling but it’s quite simple with the summer/garden produce that we have. The meatballs don’t take long at all
P.S. in Easy Everyday, I have a zucchini chicken meatball recipe that is super delicious! Must try.
These chicken meatballs are my basic recipe. I made a version of these often and today’s meatball is packed with some parm and fresh basil. I love how easy this recipe is because you can add just about anything to it!
It’s a meatball that I frequently make in the summer because it is very light. But add some sauce and melty cheese to it – and then it works in the winter too. So it’s extremely versatile and just tastes flat out delicious. It’s a very neutral and delicious flavor so my kids love it.
Once I finish browning the meatballs, I throw some corn and cherry tomatoes right in the pan. Not only do the take on some of those seared flavor bits, they get a bit caramelized and taste amazing. The corn is cut right from the cob so it remains crunchy and fresh.
These kind of summer ingredients are ones that I could eat straight from the pan. The tomatoes can burst as much as you want – you can simply warm them a bit or cook them for a few minutes until they are extra juicy. It’s such a great meal because it works with however much time you have.
Let’s talk about this fabulous couscous!
I mean, I could eat this from the pot right by itself. First, I make some pearl couscous. Next, I stir some of my favorite basil pesto right into it. Not only does it turn a lovely shade of green, but it gives this little tiny pasta a ton of flavor. I also add some parmesan right to the couscous too.
Then, I like to throw in the burst tomatoes and corn. I even scoop it right on top and then stir it up so it all comes together. Pesto couscous plus burst tomatoes, sweet corn and fresh basil?! Love it. It’s absolutely delish for the summer months.
And the kids love it too!
This base of couscous obviously works with any kind of meal. Grilled chicken or steak, even shrimp! I’ve mentioned it a million times but if I turn any flavors into a meatball, my kids are thrilled. So I like serving it with those.
When I stir pesto into couscous like this, it almost takes on the texture of risotto. That’s another reason we love it! It’s hearty and comforting and almost like a cozy summer meal. At the same time, feel free to plate it and serve it outdoors on a warm summer evening – it will taste fresh and magical like it came right from the garden.
Nothing like summer comfort food!
Basil Chicken Meatballs and Couscous
Basil Chicken Meatballs with Summer Couscous
These basil chicken meatballs and couscous are one of our favorite meals! Juicy and tender meatballs are served over couscous made with pesto, burst tomatoes and fresh sweet corn. Delicious summer dish!
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Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and basil. Mix gently until just combined.
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Roll the mixture into 1 to 2-inch meatballs.
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Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.
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Transfer the meatballs to a plate. Add the burst tomatoes and corn right to the skillet. Add a pinch of salt and pepper. Cook, stirring often, until the tomatoes burst and the corn is a little caramelized, about 6 to 8 minutes. Add the meatballs back to the pan.
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To serve, spoon the couscous into a bowl. Top with the tomatoes, corn and meatballs. Sprinkle on more fresh basil. Serve!
Bowl perfection.
