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Sweet & Spicy Greek Meatballs



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Amarante




 
 
    
 

Post Mon, Jul 04 2022, 10:05 am
This was very good and easy - from a cookbook intended weeknight meals. I made it with ground beef but ground lamb would be delicious as well.

Sweet & Spicy Greek Meatballs

This is my spin on a Greek meatball, flavored with garlic, mint, oregano, and cinnamon. I also add cumin for warmth and cayenne for heat, and use couscous instead of bread crumbs. Form these gently to keep the meatballs light and moist. Make some extra couscous to serve alongside.

Excerpt From: Giada De Laurentiis - Weeknights with Giada

serves 4 to 6

1 pound ground lamb or 80% lean ground beef
1 cup cooked and cooled couscous (see Cook’s Note)
3 scallions, white and pale green parts, chopped
2 garlic cloves, chopped
1 large egg, at room temperature, beaten
¼ cup chopped fresh flat-leaf parsley leaves, plus more for serving
5 tablespoons olive oil
3 tablespoons dried mint
1½ tablespoons dried oregano
1½ teaspoons ground cumin
2 tablespoons ground cinnamon
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
2 cups marinara sauce
2 cinnamon sticks

In a large bowl, mix the lamb, couscous, scallions, garlic, egg, parsley, 2 tablespoons of the olive oil, the mint, oregano, cumin, 1 tablespoon of the ground cinnamon, the salt, black pepper, and cayenne. Form into 14 to 16 meatballs 2 inches in diameter.

Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until they are browned on all sides, about 6 minutes.

Add the marinara sauce, remaining 1 tablespoon ground cinnamon, and the cinnamon sticks to the pan. Bring the sauce to a boil and then reduce the heat so that it simmers.

Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks.

Transfer the meatballs and sauce to a serving bowl. Garnish with chopped parsley and serve.

cook’s note

To make 1 cup cooked couscous, bring ½ cup water or stock to a boil. Add ⅓ 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.
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