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‍Lamb Meatballs:

• In a large bowl mix together onions, cream, yolks, cinnamon, cumin, Aleppo pepper and cayenne. Place the lamb in the bowl and season evenly with 2 1/2 tsp salt and lots of pepper. Add the breadcrumbs and parsley.
• Use your hands to combine the mixture well but only work the mixture as much as needed to combine ingredients evenly.
• Shape the balls into 45 gr balls. (I line a cookie sheet with parchment paper and place piles of approx. gram of meatball mixture. When all mixture has been transferred to cookie sheet in this way, I lightly wet fingers and, with my palm, gently roll each of these pile into rows of meatballs.)

Spiced Tomato Sauce:

• Toast the cumin seeds for a few minutes over medium heat, until they release their aroma and are lightly browned, pound them finely in a mortar or grind them in a spice grinder.
• .Heat a saucepan over medium high heat for 1 minute then add oil, the rosemary and chile and heat another minute.
• .Ad the onion, thyme, cumin, cinnamon, cayenne, and bay leaf and saute for 5-6 minutes until the onion is translucent.
• Add the tomato, sugar, juice and zest, heaping 1/2 tsp salt and some freshly ground pepper.
• Cook for 8-10 minutes over medium low heat until reduced by one third. Taste for seasoning

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Cooking:

• First,pour the tomato sauce into a large oven to table baking dish (12-nch diameter or 9X11)
• Heat two large saucepans or 1 griddle, swirl 2Tbs oil in each and wait until hot

• Place the meatballs carefully in the pan and cook for a few minutes until browned. Turn them over or shake pan until they are evenly browned and have attained an internal temperature of approx. 120 degrees
• Transfer the meatballs to the baking dish

Note: if you are entertaining, all of the above can be done in advance

• Preheat oven to 400 degrees

• Bake for approximately 15-20 minutes until bubbling and internal temperature of meatballs are approximately 130 degrees
• Before serving add the crumbled feta and mint over the dish.

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