Wednesday, February 24, 2010

Putting the Greek in Spaghetti



My family loves spaghetti and meatballs and many a Wednesday night, pasta, sauce and meatballs will grace our table.

TBHITW and I practice yoga on Wednesdays so I am always looking for an "on the stove" and "ready for the table" dinner for when we arrive home, starving, at 7:00 pm. The youngest kid-adult will be in charge of making the pasta (aka boiling water) and his sister will set the table.

I put a Greek spin on tonight's dinner and used ground lamb for the meatballs. No one will be able to quite put their finger on why these meatballs are so good, but you'll know. The secret ingredient is mint.

Minted Lamb Meatballs:

1 pound ground lamb (you can also use hamburger)
2 eggs
1/2 cup fine bread crumbs
1/3 cup grated parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon thyme
large pinch of salt
few grinds of fresh pepper
1 tablespoon dried mint

Mix everything together quickly and gently. Yes, you can toughen up meat by over handling. Make 12 to 15 meatballs (slightly larger than a golf ball)
Add directly to simmering sauce (preferably homemade) and cook for 1 1/5 hours on very, very low flame.
Serve over your favorite pasta.

6 comments:

Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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