Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)


4 to 6 servings
1 pound ground lamb, or 20-percent fat ground beefground lamb1
1 cup cooked and cooled couscouscouscous, plain1
3 scallions, choppedscallion(s)3
2 cloves garlic, choppedgarlic clove2
1 egg, at room temperature, beatenegg(s)1
¼ cup chopped fresh Italian parsleyfresh italian parsley¼
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
3 tablespoons dried mintdried mint3
1 ½ tablespoons dried oreganodried oregano leaves1 ½
2 teaspoons kosher saltkosher salt2
1 ½ teaspoons ground cuminground cumin1 ½
1 tablespoon ground cinnamonground cinnamon1
½ teaspoon cayenne peppercayenne pepper½
Sauce and Finish Meatballs
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
1 (25-ounce) jar marinara saucejar marinara sauce25
2 cinnamon stickscinnamon sticks2
1 tablespoon ground cinnamonground cinnamon1


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.
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 a

Sauce and Finish Meatballs
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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