Spaghetti with greek meatballs & tomato fet

4 Servings

Ingredients

Quantity Ingredient
2 28-ounce cn Italian plum
Date: Wed, 16 Oct 1996 17:10:53

Directions

: For the meat

1 sl homemade-type white bread, : torn into pieces

¼ c milk

1 lb ground lamb

1 ts minced garlic

⅓ c minced fresh mint leaves 3 TB minced scallion

⅛ ts cinnamon

½ ts salt, -- or to taste

½ ts freshly ground pepper, -- or : to taste

: For the sauce:

1 c finely chopped onion

3 TB olive oil

: -tomatoes drained in a : -colander

½ c dry white wine

2 TB finely grated carrot

½ ts minced garlic

1 TB minced fresh mint leaves

6 oz Feta, cut into ¼-inch dice : (about 1 cup)

1 lb dried spaghetti

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 ~0400

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