Spaghetti with Greek Meatballs and Tomato Feta Sauce Recipe

Name: Spaghetti with Greek Meatballs and Tomato Feta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Make the meatballs: In a bowl let the bread soak in the milk for 3 minutes.
2
Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well.
3
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.
4
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.
5
Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste.
6
Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes.
7
Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes.
8
Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.
9
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.
10
Transfer the spaghetti to a heated platter and spoon the sauce over it.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 slice of homemade-type white bread, torn into pieces, 1/4 cup milk, 1 pound ground lamb, 1 teaspoon minced garlic, and more.

Yes, Spaghetti with Greek Meatballs and Tomato Feta Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Greek Meatballs and Tomato Feta Sauce

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