| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
Middle east, Pasta, Pasta/noodl, Meatballs |
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 |
ts |
Fennel seeds |
| 1/8 |
ts |
Cumin seeds |
| 2 |
tb |
Flat-leaf parsley; minced |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Onion; finely chopped |
| 1 |
sm |
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 |
ts |
Honey |
| 1 |
ts |
Hot pepper flakes |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
ts |
Fresh rosemary leaves; minced (1/4 tsp. dried) |
| 2 |
ts |
Fresh oregano; minced (1/4 tsp. dried) |
| 2 |
ts |
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
MEATBALLS
SWEET AND SPICY SAUCE
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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