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How To make Spaghetti with Greek Meatballs and Tomato Feta Sauce
For the meat 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
For the sauce: 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
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.
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.
How To make Spaghetti with Greek Meatballs and Tomato Feta Sauce's Videos
Chicken Meatballs in a Creamy Spinach & Feta Sauce
get the recipe here:
Ingredients
For the Meatballs:
1 pound ground chicken thigh meat
1/2 cup unseasoned bread crumbs
1/4 cup shredded parmesan cheese
1/2 large onion, finely chopped
a handful of fresh parsley, finely chopped
1 egg, beaten
3 garlic cloves, grated
1 and 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
For the Sauce:
3-4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, grated
8-12 oz spinach leaves
1/2 cup heavy cream
1/2 cup chicken broth
4 oz feta cheese
pinch of crushed red pepper flakes
lemon wedges for garnish
Instructions
Make the Meatballs:
Pulse the onion in a food processor until finely chopped. Add it to a large mixing bowl.
Pulse the parsley until finely chopped and add to the mixing bowl along with all of the other meatball ingredients. Mix together until combined.
Form the meatballs and place them on a tray. (make extra and freeze them up to 3 months)
Cook the Meatballs:
Add some oil to a large skillet over medium heat. Add the meatballs to the skillet and cook for 8-10 minutes or until golden all around. Flip them approx. every 2 minutes. Transfer the meatballs to a plate and if the skillet has too much oil, remove it until there are about 3-4 tablespoons left in the pan.
Reduce the heat to low and add the finely chopped onion. Cook until soft and golden. Add the garlic and warm through for a few seconds until fragrant.
Add the spinach and season with a pinch of salt and pepper. Cook until wilted.
Add the cream and broth and cook for 5 minutes. Add the meatballs, crumble the feta cheese on top and warm through for 4-5 minutes.
Remove from the heat and set aside. The sauce will thicken as it sits. Squeeze some fresh lemon juice on top.
Serve with pasta, bread or cauliflower rice. Kali Orexi!
Music Used:
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Greek meatballs - Soutzoukakia | Akis Petretzikis
Greek meatballs-Soutzoukakia | Akis Petretzikis
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Chef: Akis Petretzikis
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Meatballs in Tomato Sauce | Akis Petretzikis
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Try this classic and delicious comfort food dish and one of my favorites! These meatballs cooked directly in a rich tomato sauce with a kick of cumin will fill your house with aromas! Just follow my instructions, serve with French fries and feta cheese, and there you have a dish that you will love!
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My Go To 15 Minute Spaghetti Recipe
This is my goto 15 minute spaghetti recipe that is not only super delicious but will get you out of a pinch as well when last minute guests show up and they're hungry. This vegetarian pasta dish only tastes like it took six hours to make but you will know better. Try it today, love it forever...
Recipe:
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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Spinach and Feta Pasta | Akis Petretzikis
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A Greek-style dish based on lovely feta cheese and spinach. In this pasta recipe, a delicious mix of flavours and aromas is going to make it one of your favorite quick recipes. Make your cooking easier and try it. The result is amazing!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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