Sweet and Spicy Greek Meatballs

Sweet and Spicy Greek Meatballs 

May is a special month for our family. Mother’s Day, Dad’s birthday, our birthday and the fishing opener all fall within 4 days of each other. 23 years ago Dad was celebrating his birthday on the lake, fishing pole in hand, and Mom was celebrating Mother’s day by coming home from the hospital with new-born twin girls. Don’t know how Dad lived that one down. He must have brought home the big one or maybe our mom is just that awesome.

Dippers and Mom

Last Sunday we celebrated Mother’s Day, Dad’s birthday, and the Dippers’ birthday with these sweet and spicy Greek Meatballs.


 And because in the eyes of our dad a meal is never complete without potatoes, we made rosemary roasted potatoes to accompany the meatballs.

Dippers and Dad

Before we get to mouth-watering descriptions of this meal, can we take a moment to acknowledge how adorb the picture above is? Pre-cious.

Now back to the meatballs. The mint, oregano and cinnamon add sweetness,  while the cumin brings warmth and the cayenne kicks up the heat. The couscous keeps the meatballs light and moist. This is a reinvented meat and potatoes dinner and is perfect for any family celebration.

Happy double dipping!


 Recipe – adapted from Weeknights with Giada

Makes 14-16 meatballs


  •  1 lb. ground lamb, or turkey or 80% lean ground beef
  • 1 cup cooked and cooled couscous
  • 3 scallions, white and pale green parts chopped
  • 2 garlic cloves, chopped
  • 1 large egg at room temperature, beaten
  • 1/4 cup fresh flat leaf parsley
  • 2 Tbsp. olive oil
  • 2 Tbsp. dried mint
  • 1 1/2 Tbsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • 1 Tbsp. ground cinnamon
  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. cayenne pepper
  • 2 cup marinara sauce


1. In a large bowl mix ground meat, couscous, scallions, garlic, egg, parsley, Tbsp. olive oil, mint, oregano, cumin, ground cinnamon, salt, black pepper, and cayenne. Form into 14-16 meatballs 2 inches in diameter.

2. Heat a Tbsp. of olive oil in a large non-stick skillet over medium-high heat, add the meatballs, and cook until they are brown on all sides (about 6 minutes).

3. Add the marinara sauce and bring sauce to a boil, reduce heat so that it simmers. Cook, turning occasionally until cooked through.

4. Transfer the meatballs and sauce to a serving platter. Garnish with parsley. Serve with rosemary roasted potatoes.

5. Enjoy with family!


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