Spaghetti with Greek Meatballs & Tomato Feta Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat | |||
| 1 | slice |
white bread
homemade-type, torn into pieces |
|
| ¼ | cup |
milk
|
|
| 1 | pound |
ground lamb
|
|
| 1 | teaspoon |
garlic
minced |
|
| ⅓ | cup |
mint leaves
fresh, minced |
*
|
| 3 | tablespoons |
scallions, spring or green onions
minced |
|
| ⅛ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
or to taste |
|
| ½ | teaspoon |
black pepper
freshly ground, or to taste |
|
| Sauce | |||
| 1 | cup |
onions
finely chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 56 | ounces |
italian plum (roma) tomatoes
drained in a colander |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
carrots
finely grated |
|
| ½ | teaspoon |
garlic
minced |
|
| 1 | tablespoon |
mint leaves
fresh, minced |
|
| 6 | ounces |
feta cheese
cut into 1/4 inch dice, about 1 cup |
|
| 1 | pound |
spaghetti
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat | |||
| 1 | slice |
white bread
homemade-type, torn into pieces |
|
| 59 | ml |
milk
|
|
| 453.6 | g |
ground lamb
|
|
| 5 | ml |
garlic
minced |
|
| 79 | ml |
mint leaves
fresh, minced |
*
|
| 45 | ml |
scallions, spring or green onions
minced |
|
| 0.6 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
freshly ground, or to taste |
|
| Sauce | |||
| 237 | ml |
onions
finely chopped |
|
| 45 | ml |
olive oil
|
|
| 1618.4 | ml/g |
italian plum (roma) tomatoes
drained in a colander |
|
| 118 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
carrots
finely grated |
|
| 2.5 | ml |
garlic
minced |
|
| 15 | ml |
mint leaves
fresh, minced |
|
| 173.4 | ml/g |
feta cheese
cut into 1/4 inch dice, about 1 cup |
|
| 453.6 | g |
spaghetti
dried |
|
Directions
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.
