Spaghetti with Greek Meatballs and Tomato Feta Sauce |
| Published: October 27, 2007, 11:08 pm |
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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 [ Full article ] |
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