ITALIAN GOES GREEK: Sweet and Spicy Greek Meatballs

If you're looking for a unique recipe to try out, this one should catch your attention: lamb meatballs full of both a warm cinnamon flavor and fresh herbs, both spicy and sweet. It's the kind of dish that has you wondering, why exactly is this so good? The lamb? The cinnamon? The cayenne kick? The mint and parsley? The couscous? Well the combination truly works, and Giada does it yet again.

Deliciously different than any meatballs I've ever had, I will definitely make these again. For our dinner for two, I served them with sautéed green beans and crispy baked kale. With couscous in the meatballs themselves, I didn't serve a grain or starch, and we didn't miss it. I'd consider making them smaller and serving them as an appetizer, too! 


I did a bit of improvising for this recipe based on the groceries, herbs and spices I had on hand. I used fresh mint rather than the dried the recipe called for, which means it probably wasn't enough. I also used much less Italian parsley than called for since I only had a little left at home. All turned out well considering, but I suggest trying it her way if you can, which is what I've posted below.


Buon appetito! Kalí óreksi!

SWEET AND SPICY GREEK MEATBALLS Keftedes me Saltsa Domata

recipe from Giada De Laurentiis, www.thefoodnetwork.com

serves 4-6


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

Method:

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.