Lamb Meatballs with Tomato Sauce from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 1 teaspoon caster sugar
• 2 level teaspoons flaked sea salt
• 2 tablespoons tomato purèe
• juice of 1 lemon
• 300 ml red wine
• 1 tablespoon olive oil
• 1.2 kg ripe tomatoes
• extra virgin olive oil and Parmesan cheese, to serve
• finely grated rind of 1 unwaxed or well-scrubbed lemon
• a large handful of flat leaf parsley leaves
• 2 garlic cloves
• 1 cinnamon stick
• 2 tablespoons light olive oil, plus 3 more for frying the meatballs
• 2 stalks of rosemary
• 4 garlic cloves
• 2 large banana shallots
• lightly seasoned plain flour
• flaked sea salt and ground black pepper
• 100 g fresh white breadcrumbs
• 50 ml whole milk
• 700 g good lamb mince
• freshly grated nutmeg