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Giada's delicious recipes from around the world


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Giada's delicious recipes from around the world

Food newsletter

Try sweet and spicy Greek meatballs or Thai turkey lettuce cups

Below:

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Go on a roadtrip around the world with these tasty dishes from Giada De Laurentiis.

Giada De Laurentiis

3 scallions, chopped

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 cayenne pepper

2 cups marinara sauce

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

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Giada De Laurentiis

2 tablespoons fish sauce*

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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