Recipe: Spaghetti With Greek Meatballs And Tomato Feta Sauce
- 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.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)