Lamb Meatballs with Spiced Tomato Sauce

cooking.nytimes.com

Very good recipe. Took a few suggestions from other reviewers: substituted cilantro for the parsley (more authentic) and, rather than broiling, baked the meatballs at 450-degrees for 15 minutes. Also agree with doubling the sauce. Will definately make again.

subheading: FOR THE MEATBALLS:

1 medium onion, peeled and finely diced

¼ cup heavy cream

2 egg yolks, extra-large

½ teaspoon ground cinnamon

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

subheading: FOR THE SAUCE:

1 28-ounce can whole tomatoes

3 tablespoons extra-virgin olive oil

1 small sprig rosemary

Red-pepper flakes to taste

1 medium onion, peeled and diced

½ teaspoon fresh thyme leaves

½ teaspoon ground cumin

Pinch ground cinnamon

Pinch cayenne pepper

1 bay leaf

½ teaspoon white sugar

¼ cup orange juice

1 3-inch strip of orange peel, pith removed

Kosher salt and freshly ground black pepper to taste

subheading: FOR THE TOPPING:

4 ounces feta cheese, crumbled

2 tablespoons thinly sliced mint leaves

Directions at cooking.nytimes.com

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