1 cup cooked and cooled couscous, plus extra couscous for serving
3 scallions (white and pale green parts), chopped
2 garlic cloves, peeled, chopped
1 large egg (at room temp), beaten
1/4 cup chopped fresh flat-leaf parsley, plus serving
5 Tbsp olive oil
3 Tbsp dried mint
2 Tbsp ground cinnamon
1 1/2 Tbsp dried oregano
1 1/2 tsp ground cumin
2 tsp kosher salt
1/2 tsp each freshly ground black pepper and cayenne pepper
2 cups marinara sauce
2 cinnamon sticks
Instructions
1. In a large bowl, mix ground meat, couscous, scallions, garlic, egg, parsley, 2 Tbsp of the olive oil, mint, 1 Tbsp of the cinnamon, oregano, cumin, salt, and black and cayenne peppers. Form mixture into 14 to 16 meatballs, 1 1/2 to 2 inches in diameter.
2. Heat the remaining 3 Tbsp of olive oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until they are browned on all sides, about 6 minutes. Add marinara sauce, the remaining 1 Tbsp of the cinnamon, and cinnamon sticks to pan. Bring sauce to a boil, then reduce heat and simmer, tuning meatballs until they're cooked through, 10 to 12 minutes. discard cinnamon sticks.
3. Transfer meatballs and sauce to a serving bowl and a garnish with chopped parsley. Serve with additional couscous.
Originally Submitted
2/10/2013
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