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1
Preheat broiler.
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2
In a large bowl, mix together onion, cream, egg yolks, cinnamon, red pepper flakes and cayenne.
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3
Put lamb in the bowl and season generously with salt and pepper.
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4
Add the breadcrumbs and parsley, and combine the mixture thoroughly.
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5
Shape the meat into balls which are approximately the size of golf balls.
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6
Grease a rimmed baking pan with olive oil and place meatballs on the pan, making sure to space evenly.
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7
Put the baking pan beneath the broiler and cook, turning once or twice, until the meat is well browned (about 5-7 minutes).
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8
Set the meatballs aside and turn the oven to 400 F (200 C).
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9
While the meatballs are in the broiler, make the sauce.
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10
Blend the tomatoes with an immersion blender or food processor.
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11
Set them aside.
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12
Heat a saucepan over medium-high heat for a minute.
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13
Add olive oil, rosemary leaves and red pepper and shake to combine.
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14
Cook for another minute, and then add onion, thyme, cinnamon, cayenne and bay leaf and saute until the onions are translucent (about 5-7 minutes).
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15
Add the processed tomatoes, sugar, orange juice and orange peel and season with salt and pepper to taste.
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16
Cook for 8-10 minutes over medium-low heat until the sauce is reduced by one third.
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17
Adjust seasoning to taste.
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18
Pour the sauce into a 3 quart baking dish.
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19
Place the meatballs in the sauce, spacing them 1/2 inches from each other.
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20
Bake for 15-20 minutes, until the sauce is bubbling and the meatballs are cooked through.
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21
Top with crumbled feta and sliced mint.
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22
Recipe slightly adapted from Suzanne Goins The A.O.C.
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23
Cookbook.
