Spaghettini With Middle-eastern Meatballs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Meatballs, Middle east, Pasta, Pasta/noodl | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground turkey |
| 1/2 | Onion, finely chopped | |
| 3/4 | c | Fresh bread crumbs |
| 1/3 | c | Dried currants, or seedless |
| dark raisins finely | ||
| chopped | ||
| 2 | Garlic cloves, minced | |
| 1/4 | t | Fennel seeds |
| 1/8 | t | Cumin seeds |
| 2 | T | Flat-leaf parsley, minced |
| 2 | T | Butter |
| 2 | T | Olive oil |
| 1/2 | Onion, finely chopped | |
| 1 | Red bell pepper, cored | |
| seeded finely chopped | ||
| 2 | Garlic cloves, minced | |
| 1/4 | c | Dry red wine, sub: chicken |
| broth | ||
| 28 | oz | Peeled whole tomatoes in |
| juice | ||
| 2 | t | Honey |
| 1 | t | Hot pepper flakes |
| 1/4 | t | Ground cinnamon |
| 2 | t | Fresh rosemary leaves |
| minced 1/4 tsp. dried | ||
| 2 | t | Fresh oregano, minced 1/4 |
| tsp. dried | ||
| 2 | t | Fresh flat-leaf parsley |
| chopped | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | lb | Dried or fresh spaghettini |
| 6 | oz | Feta cheese, crumbled |
| Fresh mint leaves, thinly | ||
| sliced |
INSTRUCTIONS
When you've had "enough" of Italian-style spaghetti and meatballs, here's another twist on the same theme. Spaghettini with Middle-Eastern Meatballs >From Pasta by Jane Stacey "These Middle-Eastern spiced meatballs in a cinnamon scented sauce are surprisingly simple to make. Add a spinach salad strewn with pomegranate seeds and orange segments, some crusty sourdough bread, a glass of red [grape juice]; and dinner is complete." Jane Stacey Prepare the meatballs: In a large bowl, combine all the ingredients and mix well with your hands. Pull off small pieces of the mixture and roll into 1-1/2 to 2" balls; you should have about 2-1/2 dozen. In a large nonstick skillet, heat the oil over medium heat. Working in batches, add the meatballs and cook, turning frequently, for about 10 minutes, or until browned on all sides, adding more oil if necessary. Transfer to a platter. Prepare the tomato sauce: In the same skillet melt the butter with the oil over medium heat. Add the chopped onion, bell pepper and garlic and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables are softened. Stir in the red wine or broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and add the tomatoes with their juice, the honey, hot pepper flakes, ground cinnamon, rosemary, oregano, and parsley. Cook, partially covered, stirring occasionally to break up the tomatoes, for about 20 minutes to blend the flavors. Season with the salt and pepper. Add the meatballs to the sauce and rewarm them, about 10 minutes. Meanwhile, cook the pasta following the basic method until al dente. Drain well. Divide the pasta among heated serving bowls and top with the meatballs and sauce. Top the meatballs with the cheese and sprinkle with mint leaves if desired. Serve immediately. Variation: Freshly ground beef, veal and pork can all be substituted for the turkey in these meatballs, either on their own or in combination. Yield: 6 servings Recipe by: Pasta by Jane Stacey Posted to MM-Recipes Digest V4 #327 by SuenDoug <SuenDoug@aol.com> on Dec 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 228
Total Fat: 25.6g
Cholesterol: 113.7mg
Sodium: 1387mg
Potassium: 1122.4mg
Carbohydrates: 38.4g
Fiber: 6.6g
Sugar: 19g
Protein: 36.2g