Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 488
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 20
- Cholesterol
- 83
- Sodium
- 598
- Total: 29 min
- Prep: 12 min
- Cook: 17 min
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
- 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.