Spaghetti with Greek Meatballs and Tomato Feta Sauce - BigOven 61503

Spaghetti with Greek Meatballs and Tomato Feta Sauce

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Try this Spaghetti with Greek Meatballs and Tomato Feta Sauce recipe, or contribute your own. "Olive oil" and "Carrot" are two tags used to describe Spaghetti with Greek Meatballs and Tomato Feta Sauce.


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1/2 ts Salt; or to taste
1/2 ts Garlic; minced
1 lb Dried spaghetti
1/4 c milk
1/8 ts Cinnamon
3 tb olive oil
1 tb fresh mint leaves; Minced
1 sl Homemade-type white bread
1 lb Ground lamb
1/3 c fresh mint leaves; Minced
3 tb scallion; Minced
1 ts Garlic; minced
1 c Onion; finely chopped
1/2 c Dry white wine
1/2 ts black pepper; Freshly ground
2 28-ounce cans Italian plum
2 tb carrot, fresh; Finely grated
6 oz Feta cheese; cut into 1/4-inch chunks

Original recipe makes 1



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

Calories Per Serving: 3743 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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