| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds ground lamb
- Spice mix, divided, recipe follows
- 15 mini unsalted matzoh crackers, ground into crumbs
- 5 cloves garlic, minced, divided
- 1 teaspoon kosher salt, divided
- 1 cup feta cheese, divided
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 (28-ounce) cans diced tomatoes
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 3/4 cup fat free, low-sodium chicken stock
- 2 tablespoons chopped fresh parsley leaves
- 2 green onions, finely sliced
- 12 ounces spaghetti
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon cumin seeds
- 1/2 teaspoon dried marjoram
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons granulated onion
Instructions
- Preheat oven to 350 degrees F.
- For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
- For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
- Cook pasta according to package directions; drain.
- To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
- In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 752 |
| Total Fat | 40 g |
| Saturated Fat | 17 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 9 g |
| Sugar | 12 g |
| Protein | 34 g |
| Cholesterol | 105 mg |
| Sodium | 713 mg |
Reviews
My husband is Italian and was so disgusted with this dish. I will have to make it when he is not around for dinner. I thought it was a nice change of pace. But I am more open minded when it comes to food;) I would use it like a summer gravy since it is light and fresh tasting.
This is a very quick and tasty variation of spaghetti and meatballs. I used 1/4 cup matzoh meal because I couldn’t find the mini crackers. The dish was delicious. I’ll definitely make this again.
Refreshing difference from the standard meatball. Very good! Couldn’t find mini unsalted matzoh crackers, so I used the regular matzoh crackers (4″ square)-1 1/2 of these to equals 15 mini crackers. I agree with John from Weaverville, I’d definitely increase the amount of sauce the next time.
I would double the sauce; otherwise, it’s great.