Spaghetti with Greek Meatballs and Tomato Feta Sauce
Ingredients
- 1/2 ts Salt or to taste
- 1/2 ts Garlic minced
- 1 lb Dried spaghetti
- 1/4 c milk
- 1/8 ts Cinnamon
- 3 tb olive oil
- 1 tb fresh mint leaves Minced
- 1 sl Homemade-type white bread
- 1 lb Ground lamb
- 1/3 c fresh mint leaves Minced
- 3 tb scallion Minced
- 1 ts Garlic minced
- 1 c Onion finely chopped
- 1/2 c Dry white wine
- 1/2 ts black pepper Freshly ground
- 2 tb carrot, fresh Finely grated
- 6 oz Feta cheese cut into 1/4-inch chunks
- 2 28-ounce cans Italian plum
Instructions
- 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
