Slow Cooker Greek Meatballs with Couscous

In a large bowl, combine the ground lamb, both types of breadcrumbs, Asiago cheese, egg, parsley, olive oil, oregano, mint, cumin, half of the cinnamon, garlic powder, onion powder, salt, black pepper and a third of the cayenne. Mix the ingredients together with a large spoon or your hands until thoroughly combined. Shape the meat into 1 tablespoon-sized balls and set aside.

Heat a drizzle 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 half of the cinnamon, remaining 2/3 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!