Spaghetti with greek meatballs and tomato feta sauce

 
               Spaghetti with Greek Meatballs and Tomato Feta Sauce
 
 Recipe By     :COOKING LIVE SHOW #CL8718
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           For the meat
        1  slice         of homemade-type white bread, -- torn into pieces
      1/4  cup           milk
        1  pound         ground lamb
        1  teaspoon      minced garlic
      1/3  cup           minced fresh mint leaves
        3  tablespoons   minced scallion
      1/8  teaspoon      cinnamon
      1/2  teaspoon      salt, -- or to taste
      1/2  teaspoon      freshly ground pepper, -- or to taste
                         For the sauce:
        1  cup           finely chopped onion
        3  tablespoons   olive oil
        2  28-ounce      cans Italian plum tomatoes, drained in a colander
      1/2  cup           dry white wine
        2  tablespoons   finely grated carrot
      1/2  teaspoon      minced garlic
        1  tablespoon    minced fresh mint leaves
        6  ounces        Feta, cut into 1/4-inch dice -- (about 1 cup)
        1  pound         dried spaghetti
 
 
 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
 
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