MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Keftedes Me Saltsa Domata (Sweet And Spicy Greek Meatballs)
 Categories: Greek, Groundmeat, Lamb, Beef, Grains
      Yield: 6 Servings
 
           Meatballs:
      1 lb Ground lamb or
           - 20% fat ground beef
      1 c  Cooked and cooled couscous
      3    Scallions; chopped
      2 cl Garlic; chopped
      1    Egg; at room temperature,
           - beaten
    1/4 c  Fresh Italian parsley;
           - chopped
      2 tb Extra-virgin olive oil
      3 tb Dried mint
  1 1/2 tb Dried oregano
      2 ts Kosher salt
  1 1/2 ts Ground cumin
      1 tb Ground cinnamon
    1/2 ts Cayenne pepper
           Sauce:
      3 tb Extra-virgin olive oil
     25 oz Jar marinara sauce
      2    Cinnamon sticks
      1 tb Ground cinnamon
 
  
  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 allow to
  cool.
  
  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. Form the mixture into 15 to 16 (2"
  diameter) meatballs.
  
  For the sauce:

  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.
  
  I made this with cooked bulgur instead of couscous.
  
  Recipe by Giada De Laurentiis
  
  Posted by: Terry Pogue
 
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