Spaghetti with Greek Meatballs and Tomato Feta Sauce
Recipe By :COOKING LIVE SHOW #CL8718
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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For the meat
1 slice of homemade-type white bread, -- torn into pieces
1/4 cup milk
1 pound ground lamb
1 teaspoon minced garlic
1/3 cup minced fresh mint leaves
3 tablespoons minced scallion
1/8 teaspoon cinnamon
1/2 teaspoon salt, -- or to taste
1/2 teaspoon freshly ground pepper, -- or to taste
For the sauce:
1 cup finely chopped onion
3 tablespoons olive oil
2 28-ounce cans Italian plum tomatoes, drained in a colander
1/2 cup dry white wine
2 tablespoons finely grated carrot
1/2 teaspoon minced garlic
1 tablespoon minced fresh mint leaves
6 ounces Feta, cut into 1/4-inch dice -- (about 1 cup)
1 pound dried spaghetti
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.
