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@...>

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