Spaghetti with Greek Meatballs and Tomato Feta Sauce

4 to 6 servings
  • For the meatballs:
  • 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.

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