In today’s edition of NomNoms: Sweet & Spicy Greek Meatballs. One of my girlfriend’s favourites, served with a side of bitter greens, greek dressing, feta and the fattest sour cream my grocery store can legally sell.
Sweet & Spicy Greek Meatballs
- 1 pound ground beef
- 1 cup couscous; cooked and cooled
- 3 scallions; white and pale parts, chopped
- 2 garlic cloves – or 3, or 4… or more; I could single-handedly deplete the world’s garlic supply
- 1 large egg; room temperature (!) and beaten
- 1/4 cup fresh parsley; chopped
- 5 tablespoons of olive oil
- 3 tablespoons dried mint
- 2 tablespoons ground cinnamon
- 1 1/2 tablespoons of dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 teaspoon ground cayenne pepper; I like it hot but you can use 1/2 the amount
- 2 cups marinara sauce; which you can make yourself or buy
- 2 cinnamon sticks
In a large bowl, mix ground meat, couscous, scallions, garlic, egg, parsley, 2 tablespoons olive oil, mint, 1 tablespoon cinnamon, oregano, cumin, salt, black pepper, and cayenne pepper. Form mixture into 14 – 16 meatballs, 1 1/2 – 2 inches in diameter.
Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs and cook until they are browned on all sides, about 6 minutes. Add the marinara sauce, 1 tablespoon cinnamon, and cinnamon sticks to pan. Bring sauce to a boil, then reduce heat and simmer, turning meatballs until they’re cooked through, 10 – 12 minutes. Discard cinnamon sticks. Garnish with chopped parsley. Serve with additional couscous.