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Spaghetti with Greek Meatballs and Tomato Feta Sauce

An italian recipe for Spaghetti with Greek Meatballs and Tomato Feta Sauce, made with Homemade Type White Bread, Milk, Ground Lamb, Garlic, and Fresh Mint Leaves. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 slice
• 1/4 cup
• 1 lb
• 1 tsp
• 1/3 cup
• 3 tbsp
• 1/8 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 3 tbsp
• 2
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1 tbsp
• 6 oz
• 1 lb

Method (preview)

1. 1

   Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well.

2. 2

   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.

3. 3

   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.

4. 4

   Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste.

5. 5

   Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes.

6. 6

   Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes.

7. 7

   Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.

8. 8

   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.

9. 9

   Transfer the spaghetti to a heated platter and spoon the sauce over it.