Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)

Show: Episode:

Picture of Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata) Recipe 4 Videos | Photo: Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata) Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 33 Reviews
Total Time:
29 min
Prep
12 min
Cook
17 min
Yield:
4 to 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Meatballs:

  • 1 pound ground lamb, or 20-percent fat ground beef
  • 1 cup cooked and cooled couscous (see Cook's Note)
  • 3 scallions, chopped
  • 2 cloves garlic, chopped
  • 1 egg, at room temperature, beaten
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons dried mint
  • 1 1/2 tablespoons dried oregano
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon cayenne pepper

Sauce:

  • 3 tablespoons extra-virgin olive oil
  • 1 (25-ounce) jar marinara sauce
  • 2 cinnamon sticks
  • 1 tablespoon ground cinnamon

Directions

Cook's Note: To make 1 cup cooked couscous, bring 1/2 cup water or stock to a boil. Add 1/3 cup uncooked couscous and cover the pan. Remove the pan from the heat and allow the mixture to sit for 5 minutes until all the liquid has been absorbed. Fluff with a fork and allow to cool.

For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.

For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 33 reviews

  • on August 08, 2012

    Flag

    These are wonderful! I used pastina because DH does not like couscous. The meatballs are light and fluffy and tasty with the spices. I served with a Greek salad, tzatziki sauce and pita. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 28, 2012

    Flag

    Great meal! I made made with 1/2 lamb and 1/2 beef . I also made it with toasted pine nuts on top and served it with pita bread, hummus, and tazeki sauce. (Not sure of spelling...the cucumber yogart sauce

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 24, 2012

    Flag

    Love this recipe!!! Both husband and baby loved it! Definitely a keeper!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.