Lamb Meatballs With Spiced Tomato Sauce

• 1 medium onion, peeled and finely dicedonion
• ¼ cup heavy creamheavy-cream
• 2 egg yolks, extra-largeegg
• ½ teaspoon ground cinnamoncinnamon
• 1 teaspoon ground cumincumin
• Pinch of crushed red pepperred-pepper-flakes
• Pinch of ground cayenne, or to tastecayenne
• 2 pounds ground lambground-lamb
• Kosher salt and black pepperpepper
• 1 cup bread crumbsbread-crumbs
• ¼ cup chopped parsleyparsley
• 1 28-ounce can whole tomatoestomato
• 3 tablespoons extra-virgin olive oilolive-oil
• 1 small sprig rosemaryrosemary
• Crushed red pepper to tastered-pepper-flakes
• 1 medium onion, peeled and dicedonion
• ½ teaspoon fresh thyme leavesthyme
• ½ teaspoon ground cumincumin
• Pinch of ground cinnamoncinnamon
• Pinch of ground cayennecayenne
• 1 bay leafbay-leaf
• ½ teaspoon granulated sugarsugar
• ¼ cup orange juiceorange-juice
• 1 3-inch strip of orange peel, pith removed
• Kosher salt and black pepper to tastepepper
• 4 ounces feta cheese, crumbledfeta
• 2 tablespoons thinly sliced mint leavesmint

1. 01Heat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
2. 02Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
3. 03Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
4. 04Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
5. 05Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½-inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
6. 06Top with crumbled feta and mint.

Calories

537 kcal

Protein

25 g

Fat

40 g

Saturated fat

17 g

Carbs

20 g

Fiber

4 g

Sugar

6 g

Sodium

697 mg

Cholesterol

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