Spaghetti With Greek Meatballs And Tomato Feta Sauce

Like Elijah, Jeremiah, Jesus, or Paul, you may be experiencing intense loneliness. A woman does not have to be single to be lonely. She can be married and living with her husband. In fact, her loneliness may be exaggerated because of feeling trapped in a marriage with a man who is withdrawn and aloof. Elijah and Jeremiah were overwhelmed with their loneliness. Jesus and Paul were not. The difference is Elijah and Jeremiah felt sorry for themselves while Jesus and Paul sought refuge in God.

Martha Peace

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Greek	Ew, Import, Text	1	Servings

INGREDIENTS

1		Homemade-type white bread
		torn into pieces
1/4	c	Milk
1	lb	Ground lamb
1	t	Minced garlic
1/3	c	Minced fresh mint leaves
3	T	Minced scallion
1/8	t	Cinnamon
1/2	t	Salt, or to taste
1/2	t	Freshly ground pepper, or
		to taste
1	c	Finely chopped onion
3	T	Olive oil
2		28-ounce cans Italian plum
		tomatoes drained in a
		colander
1/2	c	Dry white wine
2	T	Finely grated carrot
1/2	t	Minced garlic
1	T	Minced fresh mint leaves
6	oz	Feta, cut into 1/4-inch
		dice about 1 cup
1	lb	Dried spaghetti

INSTRUCTIONS

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
Recipe By     :COOKING LIVE SHOW #CL8718  Posted to MC-Recipe Digest V1
#247  Date: Wed, 16 Oct 1996 17:10:53 -0400  From: Meg Antczak
<meginny@frontiernet.net>

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3699 Calories From Fat: 1305 Total Fat: 146.9g Cholesterol: 460.2mg Sodium: 4055.4mg Potassium: 3749.9mg Carbohydrates: 391.5g Fiber: 24g Sugar: 42.1g Protein: 176.3g