Meatballs
1 tablespoon olive oil
1 medium yellow onion, minced
Kosher salt and freshly ground black pepper, to taste
1 lb. high-quality ground lamb
2 large egg yolks
1/4 cup (loosely packed) fresh Italian flat-leaf parsley, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/2 cup plain breadcrumbs
1 cup Manchego cheese, finely grated (a Microplane works well if you have one), plus more for serving
1/4 cup cream
Spicy Tomato Sauce
2 tablespoons olive oil
1 medium yellow onion, minced
2 teaspoons fresh garlic, crushed
2 (14.5 oz) cans diced tomatoes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon pimentón (Spanish hot paprika)
1/4 tsp crushed red pepper flakes, or more to taste
Kosher salt and freshly ground black pepper, to taste
2/3 cup good dry red wine
2 teaspoons granulated sugar
Meatballs:
Heat the olive oil in a large Dutch oven or sauce pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until just beginning to soften, about 3 minutes. Season with salt and pepper. Turn the heat down to low, cover, and cook for another 15 minutes, stirring once or twice, until the onions are quite soft and translucent, and beginning to release some moisture.
Uncover, turn the heat back up to medium, and cook for an additional 5-10 minutes, until the onions are golden brown and most of the liquid has evaporated. Stir regularly (turn the heat down if the onions start to burn). Transfer to a large mixing bowl and let cool to room temperature.
Tomato Sauce:
Add the olive oil to the Dutch oven you used for caramelizing the onions. Heat over medium heat until shimmering, then add the onion, and cook, stirring occasionally, until just beginning to soften, about 3 minutes. Add the fresh garlic, stir to combine, and cook another 2-3 minutes, until golden.
Add the tomatoes (with juice) and spices and stir to combine. Cook for 4-5 minutes, until bubbling, then stir in the red wine and sugar. Turn the heat down to low, partially cover (leaving about a half-inch gap), and simmer, stirring occasionally, for 20-30 minutes.
Meatballs:
Add the ground lamb to the cooled caramelized onions and stir to combine. Stir in the egg yolks.
In a separate bowl, stir together the herbs, spices, breadcrumbs, and cheese until well mixed. Add to the lamb mixture, followed by the cream, and use your fingers to gently mix until evenly combined. Wash your hands and lightly coat them with olive or grapeseed oil, then roll the lamb into 1-inch balls, or slightly smaller than golf balls. Place them in rows on a silicone baking mat or parchment paper-lined sheet pan, about an inch and a half apart. You should end up with 28-30 meatballs.
Preheat the oven to 375 degrees F. Bake for 20-25 minutes, flipping once halfway through, until nicely browned. Transfer to the Dutch oven, nestling the meatballs into the tomato sauce, and simmer until completely cooked, about 10-15 minutes.
Divide the meatballs and sauce among bowls, top with grated Manchego cheese, and serve warm!
