Spaghetti with greek meatballs and tomato feta sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Homemade-type white bread,; torn into pieces |
| ¼ | cup | Milk |
| 1 | pounds | Ground lamb |
| 1 | teaspoon | Minced garlic |
| ⅓ | cup | Minced fresh mint leaves |
| 3 | tablespoons | Minced scallion |
| ⅛ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt,; or to taste |
| ½ | teaspoon | Freshly ground pepper,; or to taste |
| 1 | cup | Finely chopped onion |
| 3 | tablespoons | Olive oil |
| 2 | 28-ounce cans Italian plum tomatoes, drained in a colander | |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Finely grated carrot |
| ½ | teaspoon | Minced garlic |
| 1 | tablespoon | Minced fresh mint leaves |
| 6 | ounces | Feta, cut into 1/4-inch dice; (about 1 cup) |
| 1 | pounds | Dried spaghetti |
Directions
FOR THE MEAT
FOR THE SAUCE
Make the meatballs:
In a bowl let the bread soak in the milk for 3 minutes. Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well. Roll the mixture into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 minutes, or until they are just firm to the touch, and transfer them with a slotted spoon to a plate.
Make the sauce:
In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, until it is softened. Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes. Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes. Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.
In a kettle of boiling salted water cook the spaghetti for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the spaghetti to a heated platter and spoon the sauce over it.
Yield: 4 to 6 servings
Recipe By :COOKING LIVE SHOW #CL8718 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 17:10:53 -0400 From: Meg Antczak <meginny@...>