Ingredients

The following ingredients have 6 Servings
  • 1 pound ground lamb (ground beef may be substituted)
  • 1/2 cup Italian-style bread crumbs
  • 1/4 cup panko bread crumbs
  • 1/4 cup asiago cheese (finely grated)
  • 1 large egg
  • 2 tablespoons fresh flat-leaf parsley (chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon dry oregano
  • 2 tablespoons dry mint
  • 1 teaspoon ground cumin
  • 4 tablespoons ground cinnamon (divided)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon cayenne pepper (divided)
  • 3 cups marinara sauce (store-bought or homemade)
  • 1/4 cup chicken stock
  • 2 cinnamon sticks
  • 1 1/2 cups uncooked couscous (cooked per manufacturer's instructions)
  • chopped fresh parsley (for garnish)

Instruction

  • In a large bowl, combine the ground lamb, both bread crumbs, asiago cheese, egg, parsley, olive oil, oregano, mint, cumin, 2 tablespoons of cinnamon, garlic powder, onion powder, salt, black pepper and 1/4 teaspoon of the cayenne. Mix the ingredients together with a large spoon or your hands until the ingredients are thoroughly combined. Shape the meat into 1 tablespoon-sized balls and set aside.
  • Heat 2 additional tablespoons of olive oil in a large dutch oven or saute pan over medium-high heat. Brown the meatballs on all sides, about 6-8 minutes. You may need to do this in batches, depending on how large your pan is. Remove the meatballs from heat.
  • In a medium bowl, whisk together the marinara, remaining 2 tablespoons of cinnamon, remaing 1/2 teaspoon of the cayenne, chicken stock and a dash of salt and pepper. Set aside.
  • Transfer the meatballs to a slow cooker and lay them out evenly along the bottom. Pour the marinara sauce over top and add the cinnamon sticks. Cover. Cook for 3-4 hours on high or 6-8 hours on low.
  • Remove the meatballs from heat and serve on top of a bed of couscous. Sprinkle with chopped parsley and enjoy!