| 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>
A Message from our Provider:
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