Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata)

Ingredients

• 0.5 teaspoon cayenne pepper 
• 2  cinnamon sticks 
• 1 cup couscous cooled cooked (see Cook's Note)
• 3 tablespoons mint leaves dried
• 1  eggs beaten at room temperature
• 2 cloves garlic chopped
• 1 tablespoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 1 pound lamb 
• 2 teaspoons kosher salt 
• 25 ounce tomatoes 
• 2 tablespoons olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 1.5 tablespoons oregano dried
• 0.3 cup parsley fresh italian chopped
• 3  scallions chopped

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. 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-inch diameter) meatballs.
3. Heat the oil in a large nonstick skillet over medium-high heat.
4. Add the meatballs and cook until brown on all sides, about 6 minutes.
5. 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.
6. Transfer the meatballs and sauce to a large bowl and serve.