Spaghettini with middle-eastern meatballs

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Ground turkey
½ Onion; finely chopped
¾ cup Fresh bread crumbs
⅓ cup Dried currants; or seedless dark raisins, finely chopped
2 Garlic cloves; minced
¼ teaspoon Fennel seeds
⅛ teaspoon Cumin seeds
2 tablespoons Flat-leaf parsley; minced
2 tablespoons Butter
2 tablespoons Olive oil
½ Onion; finely chopped
1 small Red bell pepper; cored, seeded, finely chopped
2 Garlic cloves; minced
¼ cup Dry red wine; sub: chicken broth
28 ounces Peeled whole tomatoes in juice
2 teaspoons Honey
1 teaspoon Hot pepper flakes
¼ teaspoon Ground cinnamon
2 teaspoons Fresh rosemary leaves; minced (1/4 tsp. dried)
2 teaspoons Fresh oregano; minced (1/4 tsp. dried)
2 teaspoons Fresh flat-leaf parsley; chopped
Salt and freshly ground black pepper to taste
1 pounds Dried or fresh spaghettini
6 ounces Feta cheese; crumbled
Fresh mint leaves; thinly sliced

Directions

MEATBALLS

SWEET AND SPICY SAUCE

When you've had "enough" of Italian-style spaghetti and meatballs, here's another twist on the same theme. Spaghettini with Middle-Eastern Meatballs >From Pasta by Jane Stacey "These Middle-Eastern spiced meatballs in a cinnamon scented sauce are surprisingly simple to make. Add a spinach salad strewn with pomegranate seeds and orange segments, some crusty sourdough bread, a glass of red [grape juice]; and dinner is complete." — Jane Stacey Prepare the meatballs: In a large bowl, combine all the ingredients and mix well with your hands. Pull off small pieces of the mixture and roll into 1-½ to 2" balls; you should have about 2-½ dozen.

In a large nonstick skillet, heat the oil over medium heat. Working in batches, add the meatballs and cook, turning frequently, for about 10 minutes, or until browned on all sides, adding more oil if necessary.

Transfer to a platter.

Prepare the tomato sauce: In the same skillet melt the butter with the oil over medium heat. Add the chopped onion, bell pepper and garlic and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables are softened. Stir in the red wine or broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and add the tomatoes with their juice, the honey, hot pepper flakes, ground cinnamon, rosemary, oregano, and parsley. Cook, partially covered, stirring occasionally to break up the tomatoes, for about 20 minutes to blend the flavors. Season with the salt and pepper. Add the meatballs to the sauce and rewarm them, about 10 minutes.

Meanwhile, cook the pasta following the basic method until al dente. Drain well. Divide the pasta among heated serving bowls and top with the meatballs and sauce. Top the meatballs with the cheese and sprinkle with mint leaves if desired. Serve immediately. Variation: Freshly ground beef, veal and pork can all be substituted for the turkey in these meatballs, either on their own or in combination. Yield: 6 servings Recipe by: Pasta by Jane Stacey Posted to MM-Recipes Digest V4 #327 by SuenDoug <SuenDoug@...> on Dec 17, 1997

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