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Spaghetti with Greek Meatballs and Tomato Feta Sauce

Source of Recipe

Cooking Live


List of Ingredients

-----FOR THE MEAT-----
1 sl Homemade-type white bread, torn into pieces
1/4 c Milk
1 lb Ground lamb
1 t Minced garlic
1/3 c Minced fresh mint leaves
3 tb Minced scallion
1/8 ts Cinnamon
1/2 ts Salt, or to taste
1/2 ts Freshly ground pepper, or to taste

-----FOR THE SAUCE-----
1 c Finely chopped onion
3 tb Olive oil
2 28-ounce cans Italian plum tomatoes, drained in a colander
1/2 c Dry white wine
2 tb Finely grated carrot
1/2 ts Minced garlic
1 tb Minced fresh mint leaves
6 oz Feta, cut into 1/4-inch dice (about 1 cup)
1 lb Dried spaghetti


Recipe

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