Greek Spiced Lamb Meatballs in Tomato Sauce
Meatballs:
1 cup fresh sourdough bread crumbs
1/4 cup milk
1 lb. ground lamb
1 egg, beaten
2 tablespoons minced red onion
1 tablespoon minced parsley
2 tsp. minced fresh oregano
1 tsp. minced garlic
2 leaves minced fresh mint
1/4 tsp. cinnamon
1/4 tsp paprika
1/4 tsp. allspice
salt and pepper, to taste
Sauce:
2 tablespoons olive oil
1 cup finely chopped red onion
2 tsp. finely chopped fresh sage
1 bay leaf
1 (3 inch) cinnamon stick
1/2 tsp. allspice
1/2 cup red wine
2 cups tomato sauce
1/2 cup water
salt and pepper, to taste
1 cup Feta cheese, crumbled
Meatballs:
Preheat oven to 400 degrees.
Place the bread crumbs and the milk in a bowl; allow to soak 10 minutes. Squeeze out any excess milk. Combine the soaked bread crumbs and all the remaining ingredients and combine well. Form into 16 meatballs and place on a foil lined baking sheet which has been lightly sprayed with cooking spray. Bake for about 20-25 minutes or until cooked through and brown.
Sauce:
Heat a heavy bottomed saucepan over medium-low heat. Add the oil and onion. Saute until softened. Stir in the oregano, bay leaf, cinnamon stick and allspice. Raise the heat and add the wine and reduced slightly; add the tomato sauce and 1/2 cup water. Bring to boil and simmer until thickened. Add additional water if too thick.
Serve meatballs with sauce and garnished with feta cheese sprinkled on top.
