Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)
Greek-style lamb or beef meatballs seasoned with herbs and cinnamon, simmered in a warmly spiced tomato sauce.
Servings 4 servings
Ingredients
Meatballs
- 1 pound ground lamb or 20% fat ground beef
- 1 cup cooked and cooled couscous
- 3 scallions (chopped)
- 2 cloves garlic (chopped)
- 1 egg (room temperature, beaten)
- ¼ cup chopped fresh Italian parsley (plus more for serving)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons dried mint leaves
- 1 ½ tablespoons dried oregano leaves
- 2 teaspoons kosher salt
- 1 ½ teaspoons cumin
- 1 tablespoon ground cinnamon
- ½ teaspoon cayenne pepper
Sauce
- 3 tablespoons extra-virgin olive oil
- 25 ounces jar marinara sauce
- 2 cinnamon sticks
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, mix together lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form into 15–16 (2-inch) meatballs.
- Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 6 minutes.
- Add marinara sauce, cinnamon sticks, and ground cinnamon. Bring to a boil, then reduce heat to simmer. Cook, turning occasionally, until meatballs are cooked through, 10–12 minutes. Discard cinnamon sticks and serve.
