| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Greek | Ew, Text, Import | 1 | Servings |
INGREDIENTS
| 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 |
| 1 | c | Finely chopped onion |
| 3 | tb | Olive oil |
| 2 | 28-ounce cans 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 |
INSTRUCTIONS
FOR THE MEAT FOR THE SAUCE 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>
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