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Spaghetti with Middle-Eastern Meatballs
These middle-eastern spiced meatballs in a cinnamon scented sauce are surprisingly simple to make.
Add a spinach salad strewn with pomegranate seeds and orange segments, some crusty bread, a glass of red wine; and dinner is complete.
Serves 6 Ingredients
Meatballs
700g (1 ½ Ib) ground beef
½ onion, finely chopped
3/4 cup fresh bread crumbs
2 garlic cloves, minced
1/4 tsp cumin seeds
2 tbsp parsely, minced
3 tbsp olive oil
Spicy sauce
2 tbsp butter
2 tbsp olive oil
½ onion, finely chopped
1 small red or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1/4 cup dry red wine
850g can peeled whole tomatoes in juice
2 tsp honey
1 tsp hot pepper flakes
1/4 tsp ground cinnamon
1/4 tsp dried rosemary
1/4 tsp dried oregano
2 tsp chopped parsley
Salt and pepper to taste
170g (6oz) crumbled feta cheese
In a large bowl, combine all the ingredients and mix well with your hands. Pull off small pieces of the mixture and roll into 1½ inch balls.
In a large, nonstick pan, cook the meatballs for about ten minutes or until browned on all sides. Add more oil if necessary. Transfer to a platter.
In same pan melt the butter with the oil over medium heat. Add the chopped onion, bell pepper, and garlic and cook, stirring frequently, for 5-7 minutes, or until the vegetables are softened. Stir in the red wine, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and add the tomatoes with their juice, the honey, spices and parsley. Cook, partially covered, stirring occasionally to break up the tomatoes, for about 20 mins to blend the flavors. Season with the salt and pepper. Add the meatballs and cook about 10 mins.
Meanwhile, cook the spaghetti, drain, and serve topped with the meatballs and sauce. Sprinkle with the cheese and serve immediately.
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