- 2 pounds ground lamb
- Salt and pepper
- 1/2 cup very finely chopped flat-leaf parsley
- 6 cloves garlic, very finely chopped
- 1 tablespoon grated lemon peel
- 1 tablespoon chili powder (about a palmful)
- 1 tablespoon sweet paprika (about a palmful)
- 1 tablespoon ground cumin (about a palmful)
- 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
- 1 onion, very finely chopped
- 1 cup chicken stock
- One can fire-roasted diced or crushed tomatoes (28 ounces)
- A pinch ground cloves
- A pinch ground cinnamon
- 4 eggs (optional)
- Warm flatbreads, for dunking
Pre-heat the oven to 400°. Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.
Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5-6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.
Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.