Spaghetti with Greek Meatballs and Tomato Feta Sauce

Directions

1. 1

   For the meat 1 slice of homemade-type white bread, -- torn into pieces 1/4 cup milk 1 pound ground lamb 1 teaspoon minced garlic 1/3 cup min

2. 2

   Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well

3. 3

   Roll the mixture into 1-inch balls, in a large kettle brown the meatballs over moderate heat for 5 minutes, or until they are just firm to t

4. 4

   Make the sauce: In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, unti

5. 5

   Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste

6. 6

   Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes

7. 7

   Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes

8. 8

   Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally