Lamb Meatballs | Sonoma-Cutrer Vineyards

Ingredients

• 1-1/2 c finely diced onions (for the meatballs)
• 1/4 c heavy cream (for the meatballs)
• 2 large egg yolks (for the meatballs)
• 1/2 tsp ground cinnamon (for the meatballs)
• 1 tsp ground cumin (for the meatballs)
• 1 tbsp ground mint (for the meatballs)
• 1/2 tsp crushed red pepper flakes, or to taste (for the meatballs)
• 2 lbs ground lamb (for the meatballs)
• Kosher salt and freshly ground black pepper (for the meatballs)
• 1 c fresh bread crumbs (for the meatballs)
• 1/4 c chopped parsley (for the meatballs)
• Olive oil for brushing the meatball baking sheet
• 3 tbsp extra-virgin olive oil (for the sauce)
• 1 c finely diced onion (for the sauce)
• 2 tsp oregano (for the sauce)
• Crushed red pepper flakes to taste (for the sauce)
• 1/2 tsp fennel seeds (for the sauce)
• 1/4 tsp ground cinnamon (for the sauce)
• 28 oz can crushed tomatoes, preferably San Marzano (for the sauce)
• 1 tsp sugar (for the sauce)
• 1/3 c orange juice (for the sauce)
• 2 tsp finely grated orange zest (for the sauce)
• Kosher salt (for the sauce)
• Freshly ground black pepper (for the sauce)
• 4 oz feta cheese, crumbled (for the topping)
• 2 tbsp chopped fresh mint leaves (for the topping)