Spaghetti With Greek Meatballs And Tomato Feta Sauce Recipe
Servings: 1
Ingredients
- 1 slc Homemade-type white bread,, torn into pcs
- 1/4 c. Lowfat milk
- 1 lb Grnd lamb
- 1 tsp Chopped garlic
- 1/3 c. Chopped fresh mint leaves
- 3 Tbsp. Chopped scallion
- 1/8 tsp Cinnamon
- 1/2 tsp Salt,, or possibly to taste
- 1/2 tsp Freshly grnd pepper,, or possibly to taste
- 1 c. Finely minced onion
- 3 Tbsp. Extra virgin olive oil
- 2 x 28-oz cans Italian plum tomatoes, liquid removed in a colander
- 1/2 c. Dry white wine
- 2 Tbsp. Finely grated carrot
- 1/2 tsp Chopped garlic
- 1 Tbsp. Chopped fresh mint leaves
- 6 ounce Feta, cut into 1/4-inch dice, (about 1 c.)
- 1 lb Dry spaghetti
Directions
- Make the meatballs:In a bowl let the bread soak in the lowfat milk for 3 min. Add in the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mix well. Roll the mix into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 min, or possibly till they are just hard 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, till it is softened. Add in 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 mix, stirring occasionally, for 15 min. Add in the meatballs and any juices which have accumulated on the plate and simmer the mix for 5 min. Stir in the mint and the Feta and keep the sauce warm over moderately low heat, stirring occasionally.
- In a kettle of boiling salted water cook the spaghetti for 8 to 10 min, or possibly till 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
Adding to Planner
