Title: Spaghettini with Middle Eastern Meatballs
Categories: Mideast Pasta Meatball
Yield: 6 Servings

1 1/2	lb	Ground turkey
1/2		Onion; finely chopped
3/4	c	Fresh bread crumbs
1/3	c	Seedless dark raisins
2		Garlic cloves; minced
1/4	ts	Fennel seeds
1/8	ts	Cumin seeds
2	tb	Flat-leaf parsley; minced Sweet and spicy sauce-
2	tb	Butter
2	tb	Olive oil
1/2		Onion; finely chopped
1	sm	Red bell pepper; cored, seeded, finely chopped
2		Garlic cloves; minced
1/4	c	Dry red wine
28	oz	Peeled whole tomatoes; with juice
2	ts	Honey
1	ts	Hot pepper flakes
1/4	ts	Ground cinnamon
2	ts	Fresh rosemary leaves or 1/4 tsp dried rosemary
2	ts	Fresh oregano or 1/4 tsp dried oregano
2	ts	Fresh flat-leaf parsley; chopped
		Salt and black pepper to taste
1	lb	Dried or fresh spaghettini
6	oz	Feta cheese; crumbled
		Fresh mint leaves; thinly sliced

Recipe by: Pasta by Jane Stacey Preparation Time: 2:00 When you've had "enough" of Italian-style spaghetti and meatballs, here's another twist on the same theme. Spaghettini with Middle-Eastern Meatballs >From Pasta by Jane Stacey "These Middle-Eastern spiced meatballs in a cinnamon scented sauce are surprisingly simple to make. Add a spinach salad strewn with pomegranate se and orange segments, some crusty sourdough bread, a glass of red [grape juice]; and dinner is complete." — Jane Stacey

Meatballs: 1-1/2 pounds ground turkey ½ onion, finely chopped 3/4 cup fresh bread crumbs 1/3 cup dried currants or seedless dark raisins, finely chopped 2 garlic cloves, minced 1/4 teaspoon fennel seeds 1/8 teaspoon cumin seeds 2 Tablespoons minced fresh flat-leaf parsley

Sweet-and-Spicy Sauce 2 Tablespoons butter 2 Tablespoons olive oil ½ onion, finely chopped 1 small red or green bell pepper, cored, seeded & finely chopped 2 garlic cloves, minced 1/4 cup dry red wine [substitute: 1/4 cup chicken broth] 1 (28-ounce) can peeled whole tomatoes in juice 2 teaspoons honey 1 teaspoon hot pepper flakes 1/4 teaspoon ground cinnamon 2 teaspoons minced fresh rosemary or 1/4 teaspoon dried 2 teaspoons minced fresh oregano or 1/4 teaspoon dried 2 teaspoons chopped fresh flat-leaf parsley Salt & freshly ground black pepper to taste

1 pound dried or fresh spaghettini

6 ounces feta cheese, crumbled

Fresh mint leaves, thinly sliced

Prepare the meatballs: In a large bowl, combine all the ingredients and mix well with your hands. Pull off small pieces of the mixture and roll into 1- to 2" balls; you should have about 2-1/2 dozen. In a large nonstick skillet, heat the oil over medium heat. Working in batches, add the meatballs and cook, turning frequently, for about 10 minut or until browned on all sides, adding more oil if necessary. Transfer to a platter. Prepare the tomato sauce: In the same skillet melt the butter with the oil over medium heat. Add the chopped onion, bell pepper and garlic and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables are soften Stir in the red wine or broth, scraping up any browned bits from the bottom the skillet. Reduce the heat to medium-low and add the tomatoes with their juice, the honey, hot pepper flakes, ground cinnamon, rosemary, oregano, an parsley. Cook, partially covered, stirring occasionally to break up the tomatoes, for about 20 minutes to blend the flavors. Season with the salt a pepper. Add the meatballs to the sauce and rewarm them, about 10 minutes.

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