Recipe courtesy of Gourmet Magazine
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the meatballs:
For the sauce:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti Pie

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories