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Greek Meatballs & Spaghetti

Italian.Chef's picture
Ingredients
  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)
  Eggs 2
  Onion 1 Medium, finely chopped
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  All-purpose flour 2 1⁄2 Ounce
  Salad oil 2 Tablespoon
  Canned tomatoes 1 Pound (1 Can)
  Dry basil 1⁄2 Teaspoon
  Spaghetti 12 Ounce
  Salted boiling water 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Meat
Interest: 
Quick

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