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1
Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.
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2
In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan.
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3
Season the meat with salt and pepper, to taste.
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4
Form meat into 1-ounce balls and arrange them in a baking dish.
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5
Bake them for 12 to 15 minutes.
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6
Remove them from the oven and keep warm.
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7
In a large saute pan over medium-high heat, add the oil from the tomatoes.
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8
Add the garlic and red pepper flakes.
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9
Cook until the garlic begins to brown, about 1 to 2 minutes.
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10
Add the onions and cook until softened, about 2 to 3 minutes.
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11
Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes.
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12
Add the lemon juice and season the mixture with salt and pepper, to taste.
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13
Whisk in the mascarpone cheese and remove the pan from the heat.
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14
Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.
