Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata) (Giada De Laurentiis) |
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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
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