• 1 medium onion, peeled and finely diced
• ¼ cup milk
• 2 eggs, large
• 1 teaspoon ground cumin
• Pinch red-pepper flakes
• Pinch cayenne pepper, or to taste
• 2 pounds ground lamb
• Kosher salt and freshly ground black pepper
• 1 cup bread crumbs
• ¼ cup chopped parsley
• 1 Cup provolone chopped
• 1 Cup minced mint
• 4 garlic cloves minced
FOR THE SAUCE
• 1 28-ounce can whole tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 bunch basil
• Red-pepper flakes to taste
• 1 medium onion, peeled and diced
• ½ teaspoon ground cumin
• Pinch ground cinnamon
• Pinch cayenne pepper
• ½ teaspoon white sugar
• Kosher salt and freshly ground black pepper to taste
1. Preheat broiler. In a large bowl, mix together the onion, milk soaked bread , eggs, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. and mint and combine the mixture well. Shape the meat into 3 ounce balls that are a little larger than golf balls
2. Grease 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. Meanwhile, 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,red pepper and shake to combine. Cook for another minute, then add onion, basil, cayenne and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, , along with salt and pepper.
4. Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
5. Pour 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.