Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: 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 cn 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

Date: Wed, 16 Oct 1996 17:10:53
~0400

Browse by categories