Ingredients

• 0.5 cups dry bread crumbs
• 0.5 cups milk
• 1.25 pounds ground lamb
• 1 large egg , beaten
• 3 cloves fresh garlic , minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon ground cumin
• 1.5 teaspoons salt
• 1 teaspoon dried oregano
• 0.5 teaspoons freshly ground black pepper
• 0.25 teaspoons ground cinnamon
• 1 pinch cayenne pepper
• 3 cups tomato sauce
• 1 cup chicken stock
• 2 tablespoons chopped fresh mint
• 1 pinch red pepper flakes , or to taste

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

Nutrition per serving