Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)

• 1 pound ground lamb, or 20-percent fat ground beef
• 1 cup cooked and cooled couscous (see Cook's Note)
• 3 scallions, chopped
• 2 cloves garlic, chopped
• 1 egg, at room temperature, beaten
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons dried mint
• 1 1/2 tablespoons dried oregano
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 3 tablespoons extra-virgin olive oil
• 1 (25-ounce) jar marinara sauce
• 2 cinnamon sticks
• 1 tablespoon ground cinnamon

1. Cook's Note: To make 1 cup cooked couscous, bring 1/2 cup water or stock to a boil.
2. Add 1/3 cup uncooked couscous and cover the pan.
3. Remove the pan from the heat and allow the mixture to sit for 5 minutes until all the liquid has been absorbed.
4. Fluff with a fork and allow to cool.
5. For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper.
6. Form the mixture into 15 to 16 (2-inch diameter) meatballs.
7. For the sauce: Heat the oil in a large nonstick skillet over medium-high heat.
8. Add the meatballs and cook until brown on all sides, about 6 minutes.
9. Add the marinara sauce, cinnamon sticks, and ground cinnamon.
10. Bring the sauce to a boil and reduce the heat to a simmer.
11. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes.
12. Discard the cinnamon sticks.
13. Transfer the meatballs and sauce to a large bowl and serve.

ground lamb, couscous, scallions, garlic, egg, fresh italian parsley, extravirgin olive oil, mint, oregano, kosher salt, ground cumin, ground cinnamon, cayenne pepper, extravirgin olive oil, marinara sauce, cinnamon sticks, ground cinnamon

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-and-spicy-greek-meatballs-keftedes-me-saltsa-domata-recipe.html (may not work)