Spicy Greek Lamb Meatballs with Whole Wheat Couscous and Greek Salad

When I was a kid, my mom always used to make me try foods I didn't like over and over again because, as she explained, your taste buds change over time. Foods that once didn't work for you might suddenly taste good. Things you used to think were too spicy would become palatable. So, not trying something more than once could be a very limiting thing. Over the years, I've taken her advice and found that I enjoy a lot of things that I didn't used to. For example: yogurt, cilantro, feta cheese, zucchini, and Greek food.

Yes, I know! Like restaurant critic Jeffrey Steingarten, who famously remarked, "Greek cuisine is an oxymoron," I used to think Greek food was terrible. But, perhaps part of the problem was that I'd never had it outside of our neighborhood Greek restaurant (which, went out of business, by the way). Once I started cooking it at home last year, I was amazed by the healthy, fresh, vibrant flavors packed into this Mediterranean cuisine. How could I have not liked it for so long?

Last night, I tried out a new recipe loaded with Greek spices: lamb meatballs in a spicy, cinnamon infused marinara sauce. I made a little whole wheat couscous to go with it and served a delicious Greek salad on the side. It was hearty enough to warm you up on a chilly night, but fresh enough to eat during the summer months, too. If you made the meatballs miniature, you could also serve it as a fun appetizer for a party.

The meatball recipe is my take on one in Giada De Laurentiis' most recent cookbook, Weeknights with Giada. If you don't have it already, I highly recommend checking it out!

One note: Make sure you take the time to brown your meatballs nicely before adding the sauce. The nicer brown crust you get, the more flavorful they'll be,

These were the leftovers. I was too hungry to wait to take a picture. (Not the greatest picture, I know!)

Spicy Greek Lamb Meatballs

Ingredients:

For the Marinara sauce (makes just enough for the meatballs):
1 diced onion
1 diced carrot
1 diced celery stalk
1 clove garlic, minced
salt and pepper to taste
2 14 oz cans diced tomatoes
1 bay leaf

Instructions:
Heat 3 tbs olive oil in a heavy pot, add the onion, carrot, and celery, sprinkle with salt and pepper and and sauté over medium-high heat for about 8 minutes. Add in the garlic and cook for about 30 seconds.  Pour in the tomatoes and add the bay leaf. Bring to a boil, then reduce to a simmer over medium-low. Cook, uncovered, for at least one hour. When finished, remove the bay leaf.

For the meatballs:
1 cup cooked and cooled couscous
3 tbs chopped parsley
3 tbs dried mint
1 1/5 tbs dried oregano
3 thinly sliced scallions
1 1/5 tsp cumin
1 tbs cinnamon
2 cloves of garlic, minced
2 tbs olive oil
1 egg
1 lb organic ground lamb
kosher salt and pepper to taste
2 cinnamon sticks
red pepper flakes to taste

Instructions:
Mix together couscous through lamb and shape into about 15 meatballs. Heat 3tbs oil in a large skillet over medium high. Add the meatballs and allow to brown on each side, about 3 minutes per side. Gently ladle the sauce over the meatballs (be careful because the olive oil may splatter!), add two cinnamon sticks and red pepper flakes, and bring to a boil. Cover pan and reduce heat to simmer over low. Cook covered for about 12 minutes or until meatballs are cooked through.

Serve over couscous, pasta, rice, with warm pita, or even put it on a sub roll!

Greek Salad

Ingredients:
For the salad:
2 heads of romaine, chopped
8 cherry tomatoes, halved
1/2 an english cucumber, sliced thinly
1 thin slice of red onion, halved and separated into little strips
2 scallions, thinly sliced
8 kalamata olives, pitted
crumbled feta cheese to taste


For the dressing
Two parts olive oil
One part red wine vinegar
1 small clove of garlic, minced
fat pinch of dried oregano
small pinch of salt
fresh ground pepper to taste


Instructions:
Whisk together all of the dressing ingredients in a small bowl. Arrange all of the salad ingredients on a large platter or big bowl and drizzle with the dressing. Serve immediately.