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Meatball: Spaghettini w/ Middle-Eastern Meatballs

Source of Recipe

Pasta by Jane Stacey


List of Ingredients

-----MEATBALLS-----
1 1/2 lb Ground turkey
1/2 Onion finely chopped
3/4 c Fresh bread crumbs
1/3 c Dried currants or seedless dark raisins, finely chopped
2 Garlic cloves minced
1/4 ts Fennel seeds
1/8 ts Cumin seeds
2 tb Flat-leaf parsley minced

-----SWEET AND SPICY SAUCE-----
2 tb Butter
2 tb Olive oil
1/2 Onion finely chopped
1 sm Red bell pepper cored, seeded, finely chopped
2 Garlic cloves minced
1/4 c Dry red wine sub: chicken broth
28 oz Peeled whole tomatoes in juice
2 ts Honey
1 t Hot pepper flakes
1/4 ts Ground cinnamon
2 ts Fresh rosemary leaves minced (1/4 tsp. dried)
2 ts Fresh oregano minced (1/4 tsp. dried)
2 ts Fresh flat-leaf parsley chopped
salt and fresh ground black pepper to taste
1 lb Dried or fresh spaghettini
6 oz Feta cheese crumbled
Fresh mint leaves thinly sliced


Recipe

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 1-1/2 to 2" balls; you should have about 2-1/2 dozen.

In a large nonstick skillet, heat the oil over medium heat. Working in batches, add the meatballs and cook, turning frequently, for about 1 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