Lamb Meatballs

Lamb Meatballs

• 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.

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