Tonight's dinner was a little more "exotic" in flavor than our usual meals. I'm trying to expand the family's taste buds and decided to go with mediterranean flavors. This recipe uses mint, cinnamon, oregano, parsley and cumin. Now the original recipe suggests using lamb but I decided the herbal flavors were enough of a new thing to introduce, so I went with beef instead. I have to say the flavors do have a true mediterranean flavor. Dave and I really enjoyed it so we gave it a thumbs up rating. Emily liked it but thought it was too spicy, so did Matt - I guess that would be a side thumb rating for the two of them. I will try the recipe again but I think I will omit the cayenne pepper to see it it takes some of the spiciness away.
Here is the full recipe if you want to give it a try. It was a "Weeknight Meal" in Redbook Magazine:
Sweet & Spicy Greek Meatballs
Prep/Total Time: 40 mins.
1 lb. ground lamb or 80% lean ground beef
1 cup cooked and cooled couscous, plus extra for serving
3 scallions (white and pale green parts), chopped
2 garlic cloves, peeled and chopped
1 large egg (at room temperature), beaten
1/4 cup chopped fresh, flat-leaf parsley
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 ground black pepper and cayenne pepper
2 cups marinara
2 cinnamon sticks
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, black pepper and cayenne pepper. Form mixture into 14 to 16 meatballs, 1 1/2 to 2 inches in diameter.
Heat the remaining 3 tbsp. 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 marinara sauce, the remaining 1 tbsp. of the cinnamon, and two cinnamon sticks to pan. Bring sauce to a boil, then reduce heat and simmer, turning meatballs until they’re cooked through, 10 to 12 minutes. Discard cinnamon sticks.
Serve meatballs on top of extra cooked couscous.