Greek Meatballs & Spaghetti
|Lean ground beef||1 Pound|
|Lean ground lamb||1⁄2 Pound|
|Finely chopped fresh mint/2 teaspoons dry mint||1 1⁄2 Tablespoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Salt||1 1⁄4 Teaspoon|
|All-purpose flour||2 1⁄2 Ounce|
|Salad oil||2 Tablespoon|
|Canned tomatoes||1 Pound (1 Can)|
|Dry basil||1⁄2 Teaspoon|
|Salted boiling water||2 Cup (32 tbs)|
Make yogurt sauce and refrigerate until needed.
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs.
Roll balls in flour and shake off excess.
In a wide frying pan, heat oil over medium-high heat.
Brown meatballs, a portion at a time, until they are browned on all sides; pour off and discard pan drippings.
Add tomatoes and their liquid (break up tomatoes with a spoon) and basil.
Cover and simmer for 15 minutes or until meatballs are tender.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Transfer spaghetti to a deep serving dish and pour sauce and meatballs over spaghetti.
Pass a bowl of yogurt sauce to spoon over each serving.