Lamb Meatballs with Summer Vegetables and Pesto Couscous
- Contains Eggs
- Contains Dairy
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 2 boxes (8 ounces each) pearled couscous
- 4 cups chicken stock
- 1/2 cup basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
- 2 small zucchinis, cut in 1/2-inch rounds
- 2 small summer squash, cut in 1/2-inch rounds
- 1 medium red onion, cut in 1-inch pieces
- 1 red bell pepper, seeds removed, cut in 1-inch pieces
- 2 tablespoons canola oil
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
- 1 pound ground lamb
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/4 cup grated Parmesan cheese
- 1 tablespoon whole milk
- 1 large egg
- Kosher salt, as desired
- Ground black pepper, as desired
- Aluminum Foil
- Deluxe Reversible Rack
- Large Bowl
Instructions
Step 1
Place couscous and chicken stock in the pot and stir to combine.
Step 2
In a large bowl, add all Level 2 ingredients and toss until evenly combined.
Step 3
In a separate large bowl, add all Level 3 ingredients and mix until evenly combined. Then form the mixture into 8 equally sized meatballs.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the vegetable mixture on top of the rack.
Step 5
Slide the Deluxe Layer through the lower layer’s handles. Place the meatballs on the Deluxe Layer.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 410°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, carefully remove the entire rack and set aside. Add pesto to the couscous and stir to combine. Serve warm with summer vegetables and lamb meatballs.