Greek Meatballs and Spaghetti with Feta Sauce

Serves: 4

Ingredients:

Greekballs:

1 ½ pounds ground lamb OR pork or pork and beef combined 

Salt and pepper

2 t lemon zest

About ¾ cup panko or homemade breadcrumbs

About 1/3 cup water or milk

1 egg, lightly beaten

1 T fresh oregano, chopped or 1 teaspoon dried

A handful of fresh parsley, finely chopped plus a bit for garnish

1 teaspoon red pepper flakes

2 cloves garlic, finely chopped or grated

1 T EVOO plus non-aerosol olive oil spray  

Sauce:

2 T EVOO

1 small onion, finely chopped

2 large cloves garlic, chopped or grated

1 bay leaf

Salt

1 t sugar or honey

1 can 28-ounces crushed tomatoes

1 small piece of cinnamon stick

1 T fresh oregano or 1 t dried

½ t red pepper flakes or black pepper

Feta Spaghetti:

4 T butter

1 shallot, finely chopped

2 cloves garlic, finely chopped

1 T fresh oregano, finely chopped or 1 t dried

2 T chopped fresh mint or 2 t dried

2 T chopped fresh parsley or 2 t dried   

Salt and white pepper or finely ground black pepper

1/8 nutmeg, freshly grated

2 t lemon zest

3 T flour

½ cup white wine or chicken stock

1 ½ cups whole milk 

1 cup finely crumbled Greek feta cheese

1 T lemon juice

1 pound spaghetti

Directions:

Preheat oven to 425 and line a baking sheet with foil and parchment for easy clean up. 

Place meat in bowl and season with salt, pepper and lemon zest, add breadcrumbs and moisten with water or milk, add egg and oregano, parsley, red pepper and garlic.  Let stand 5 minutes for breadcrumbs to soften then mix well and form 12 large oval or egg-shaped meatballs and arrange on baking sheet.  Spray lightly and evenly with olive oil and bake 13-15 minutes until lightly browned and about 140 on instant read thermometer. 

Meanwhile, heat 2 T EVOO, 2 turns of the pan, in large skillet or a medium Dutch oven over medium heat and add onions, garlic, bay, salt and sugar or honey, soften a few minutes, add ½ cup water and turn up heat a bit, let it absorb add the tomatoes, cinnamon, oregano and pepper.  Simmer 10 minutes.  Toss meatballs and drippings into sauce and simmer 5 minutes more.

Serve with bread or feta spaghetti, recipe to follow. 

Place water on to boil for pasta.

Heat a large skillet over medium heat with butter and when it melts and begins to foam add the shallots and garlic, oregano, mint and parsley, salt and pepper, nutmeg and lemon zest, stir 3 minutes or so and add flour, stir 1 minute, whisk in wine or stock then milk, let sauce thicken then welt in feta, add lemon juice and reduce heat to warm.

Salt water and cook pasta one minute less than directions, reserve ½ cup water, drain and combine the spaghetti with the sauce and the reserved cooking liquid.