Title: Spaghetti with Greek Meatballs and Tomato Feta Sauce
Categories: Ew, Text, Import
Yield: 1 Servings

--------------------------------FOR THE MEAT--------------------------------
1 sl Homemade-type white bread,;
-torn into pieces
1/4 c Milk
1 lb Ground lamb
1 ts Minced garlic
1/3 c Minced fresh mint leaves
3 tb Minced scallion
1/8 ts Cinnamon
1/2 ts Salt,; or to taste
1/2 ts Freshly ground pepper,; or
-to taste

-------------------------------FOR THE SAUCE-------------------------------
1 c Finely chopped onion
3 tb Olive oil
2 28-ounce cans Italian plum
-tomatoes, drained in a
-colander
1/2 c Dry white wine
2 tb Finely grated carrot
1/2 ts Minced garlic
1 tb Minced fresh mint leaves
6 oz Feta, cut into 1/4-inch
-dice; (about 1 cup)
1 lb 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
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