Baked Chicken Meatballs with Creamy Parmesan Couscous and Crispy Prosciutto

Total Time:

35 minutes

Serves:

4 Servings

Category:

Chicken, 20-45 mins

Level:

Share this Recipe:

Medium

Recipe Description

Golden baked chicken meatballs are nestled in a skillet of creamy, parmesan-loaded couscous for the ultimate comfort meal. Crispy bits of prosciutto, sweet shallots, and a splash of white wine bring rich, savory depth, while fresh basil adds a bright finish. This one-pan dinner feels indulgent yet comes together easily for a weeknight feast.

Ingredients

1 pound ground chicken
½ cup bread crumbs
1 TBSP + 1 tsp Italian seasoning (divided)
1 tablespoon garlic powder
2 tablespoons basil pesto
½ cup + 1 TBSP shredded parmesan cheese (divided)
3 slices prosciutto
1 shallot
2 garlic cloves
Pinch of red pepper flakes
1 tablespoon tomato paste
1 cup couscous
½ cup dry white wine
1½ cups low sodium chicken broth
¼ cup dried red peppers in oil (with oil)
¼ cup whole milk (or preferred milk)
Fresh basil for garnish
Salt, pepper
Olive oil

Preparation

Preheat the oven to 425°F.
In a large bowl, combine the ground chicken, bread crumbs, 1 tablespoon Italian seasoning, garlic powder, basil pesto, 1 tablespoon shredded parmesan cheese, salt, and pepper. Mix by hand until combined, then form 14–16 meatballs.
Place the meatballs on a baking tray and bake for 25 minutes.
While the meatballs are cooking, heat a large skillet with sides over medium heat and drizzle in olive oil. Tear the prosciutto into pieces and fry in the skillet until just crispy, then transfer to a paper towel-lined plate.
Add the chopped shallot, minced garlic cloves, 1 teaspoon Italian seasoning, and red pepper flakes to the skillet and cook for 1 minute until fragrant.
Stir in the tomato paste until everything is coated. Add the couscous and cook for 30 seconds to lightly toast.
Pour in the white wine and chicken broth, then bring to a boil. Once boiling, stir in the dried red peppers with their oil and the milk. Mix well, then add ½ cup shredded parmesan and the crispy prosciutto back to the skillet. Stir to combine.
When the meatballs are done, add them to the skillet. Top with fresh basil and extra parmesan before serving.