Ingredients Jump to Instructions ↓

  1. 1 slice of homemade-type white bread, -- torn into pieces

  2. 1/4 cup milk

  3. 1 pound ground lamb

  4. 1 teaspoon minced garlic

  5. 1/3 cup minced fresh mint leaves

  6. 3 tablespoons minced scallion

  7. 1/8 teaspoon cinnamon

  8. 1/2 teaspoon salt, -- or to taste

  9. 1/2 teaspoon freshly ground pepper, -- or to taste For the sauce:

  10. 1 cup finely chopped onion

  11. 3 tablespoons olive oil

  12. 2 28-ounce cans Italian plum tomatoes, drained in a colander

  13. 1/2 cup dry white wine

  14. 2 tablespoons finely grated carrot

  15. 1/2 teaspoon minced garlic

  16. 1 tablespoon minced fresh mint leaves

  17. 6 ounces Feta, cut into 1/4-inch dice -- (about 1 cup)

  18. 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.

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback