Greek Spiced Lamb Meatballs in Tomato Sauce

Greek Spiced Lamb Meatballs in Tomato Sauce

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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.

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