Spaghetti With Greek Meatballs & Tomato Fet
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Spaghetti With Greek Meatballs & Tomato Fet
  Spaghetti    Greek    Meatballs  
Last updated 6/12/2012 1:23:57 AM. Recipe ID 57272. Report a problem with this recipe.
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      Title: Spaghetti with greek meatballs & tomato fet
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
  :          For the meat
        1 sl homemade-type white bread,
  :          torn into pieces
      1/4 c  milk
        1 lb ground lamb
        1 ts minced garlic
      1/3 c  minced fresh mint leaves
        3 TB minced scallion
      1/8 ts cinnamon
      1/2 ts salt, -- or to taste
      1/2 ts freshly ground pepper, -- or
  :          to taste
  :          For the sauce:
        1 c  finely chopped onion
        3 TB olive oil
        2    28-ounce cn Italian plum
  :          -tomatoes drained in a
  :          -colander
      1/2 c  dry white wine
        2 TB finely grated carrot
      1/2 ts minced garlic
        1 TB minced fresh mint leaves
        6 oz Feta, cut into 1/4-inch dice
  :          (about 1 cup)
        1 lb 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.
  
  Yield: 4 to 6 servings
  
  




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Recipe ID 57272 (Apr 03, 2005)

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