Spaghetti with Greek Meatballs and Tomato Feta Sauce
| Yield: | 1 Servings |
| Categories: |
| 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 cans 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 |
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