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Go on a roadtrip around the world with these tasty dishes from Giada De Laurentiis.
Recipe: Sweet and spicy Greek meatballs (on this page) Recipe: Thai turkey lettuce cups (on this page)Recipe: Sweet and spicy Greek meatballs
Ingredients
- 1 pound ground lamb or 20% fat ground beef
- 1 cup cooked and cooled couscous *see cook's note
- 3 scallions, chopped
- 2 cloves garlic, chopped
- 1 egg, at room temperature, beaten
- 1/4 cup chopped fresh italian parsley, plus more for serving
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons dried mint leaves
- 1 1/2 tablespoons dried oregano leaves
- 1 1/2 teaspoons ground cumin
- 2 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups marinara sauce
- 2 cinnamon sticks
Preparation
In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, 2 tablespoons of the olive oil, mint, oregano, salt, cumin, 1 tablespoon ground cinnamon, black pepper, and cayenne pepper. Form the mixture into 14-16 (2-inch diameter) meatballs.
Heat the remaining 3 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, remaining 1 tablespoon ground cinnamon and cinnamon stick to the pan. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, about 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a serving bowl. Garnish with chopped parsley and serve.
Tips
*Cook's note: 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.
Serving Size
4 to 6 servings (14-16 meatballs)
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Recipe: Thai turkey lettuce cups
Ingredients
- 1/3 cup fresh lime juice, from about 5 limes
- 3 tablespoons fresh lemon juice, from 1 large lemon
- 2 tablespoons fish sauce*
- 2 tablespoons honey
- 3 tablespoons canola oil
- 1/2 red onion, diced
- 3 shallots, thinly sliced
- 1 (4-inch) piece of lemongrass, minced (about 1/4 cup)*
- 1 Thai chili, such as prik kee noo, or 1 serrano chili, stemmed and thinly sliced*
- 1 1/2 pounds ground turkey, preferably dark meat
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh mint
- 1 head butterlettuce, leaves separated
- *can be found at specialty Asian markets
Preparation
In a large skillet, heat the oil over medium heat. Add the onion, shallot, lemongrass, chili, and salt. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and add the mint. Season with salt and pepper, to taste. Spoon the turkey mixture onto the lettuce leaves and serve.
Serving Size
4 servings
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