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!