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INGREDIENTS

Fresh mint leaves; thinly
SWEET AND SPICY SAUCE
1/4 c Dry red wine; sub: chicken
Salt
2 tb Butter
28 oz Peeled whole tomatoes in
1 1/2 lb Ground turkey
1 sm Red bell pepper; cored,
1 ts Hot pepper flakes
2 ts Fresh rosemary leaves;
6 oz Feta cheese; crumbled
2 ts Fresh flat-leaf parsley;
1/3 c Dried currants; or seedless
2 Garlic ; minced
1/8 ts Cumin seeds
1/2 Onion ; finely chopped
1/2 Onion ; finely chopped
1/4 ts Fennel seeds
2 ts Fresh oregano; minced (1/4
1 lb Dried or fresh spaghettini
2 tb olive oil
MEATBALLS
2 ts Honey
1/4 ts Ground cinnamon
3/4 c Fresh bread crumbs
2 Garlic ; minced
2 tb Flat-leaf parsley; minced

Servings

INSTRUCTIONS

When youve had "enough" of Italian-style spaghetti and meatballs, heres 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 on Dec 17, 1997

NOTES

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Spaghettini with Middle-Eastern Meatballs

Fresh mint leaves; thinly 
  SWEET AND SPICY SAUCE 
1/4 c Dry red wine; sub: chicken 
  Salt 
2 tb Butter 
28 oz Peeled whole tomatoes in 
1 1/2 lb Ground turkey 
1 sm Red bell pepper; cored, 
1 ts Hot pepper flakes 
2 ts Fresh rosemary leaves; 
6 oz Feta cheese; crumbled 
2 ts Fresh flat-leaf parsley; 
1/3 c Dried currants; or seedless 
2  Garlic minced
1/8 ts Cumin seeds 
1/2  Onion finely chopped
1/2  Onion finely chopped
1/4 ts Fennel seeds 
2 ts Fresh oregano; minced (1/4 
1 lb Dried or fresh spaghettini 
2 tb olive oil 
  MEATBALLS 
2 ts Honey 
1/4 ts Ground cinnamon 
3/4 c Fresh bread crumbs 
2  Garlic minced
2 tb Flat-leaf parsley; minced

When youve had "enough" of Italian-style spaghetti and meatballs, heres  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

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Serving Size: 1 Serving (406g)
Recipe Makes: 6 Servings

Calories: 302
Calories from Fat: 88 (29%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.8g
Cholesterol 83.9mg		26 %
Sodium 306mg		11 %
Potassium 439.1mg		12 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 21.6g
Protein 28.8g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 302

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