Ingredients

• 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 minced fresh mint leaves
• 3 tablespoons minced scallion
• 1/8 teaspoon cinnamon
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground pepper, or to taste
• 1 cup finely chopped onion
• 3 tablespoons olive oil
• 2 28-ounce cans Italian plum tomatoes, drained in a colander
• 1/2 cup dry white wine
• 2 tablespoons finely grated carrot
• 1/2 teaspoon minced garlic
• 1 tablespoon minced fresh mint leaves
• 6 ounces Feta, cut into 1/4-inch dice (about 1 cup)
• 1 pound dried spaghetti

Instructions

1. Make the meatballs: In a bowl let the bread soak in the milk for 3 minutes. Add the lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and combine the mixture well. 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 the touch, and transfer them with a slotted spoon to a plate.
2. Make the sauce: In the kettle cook the onion in the oil over moderately low heat, stirring occasionally and scraping up the brown bits, until it is softened. Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, garlic, salt and pepper to taste. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes. Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 5 minutes. Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally.
3. In a kettle of boiling salted water cook the spaghetti for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the spaghetti to a heated platter and spoon the sauce over it.