Mediterranean Spaghetti with Lamb Meatballs
Spice mix, divided (see below)
1.5 lb. ground lamb
1 cup feta cheese, divided
15 mini matzoh crackers, unsalted, ground into crumbs
5 cloves garlic, minced (divided)
2 T olive oil
2 shallots, minced
2 large cans diced tomatoes (Petite dice works best, low sodium optional)
1 teaspoon kosher salt, divided
1 t cinnamon
1 t freshly ground black pepper
3/4 c fat free, low sodium chicken stock
2 T chopped fresh parsley
2 green onions, finely sliced
12 ounces spaghetti
Note: For smoothest prep, do the spice mix first, then the meatballs, then the sauce.
Preheat oven to 350 degrees.
For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, two cloves garlic, ½ of the salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 18 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
Cook pasta according to package directions; drain.
For sauce: place olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2-3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to simmer and cook until thick, about 15 minutes, stirring occasionally. Add sliced green onion. Add meatballs to sauce, stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
Makes 4 – 6 servings
1.5 teaspoon coriander seeds
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon dried marjoram
1.5 teaspoon dried oregano
1.5 teaspoon granulated onion
Combine the above in a blender or coffee grinder until fine consistency.