Name: Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT0H29M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 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; 3 tablespoons extra-virgin olive oil; 1 (25-ounce) jar marinara sauce; 2 cinnamon sticks; 1 tablespoon ground cinnamon

Directions

Watch how to make this recipe.

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.

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.

Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)

Meatballs:

Sauce:

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