Ingredients

• 1 onion, finely minced
• 1 clove garlic, minced
• 10 Roma tomatoes, blanched and peeled, roughly chopped
• 2 tablespoons sugar
• 1 tablespoon sherry vinegar
• Salt and pepper
• 2 tablespoons roughly chopped basil leaves
• 1 fresh bay leaf
• 2 tablespoons extra-virgin olive oil
• 3 pounds lamb breast
• 1 pound lamb top round
• 20 grams kosher salt
• 1/2 cup white bread cubes, crusts discarded, soaked in milk
• 1/2 cup finely minced onion
• 1 clove garlic, finely minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 teaspoons freshly chopped oregano leaves
• 4 teaspoons freshly chopped sage leaves
• 4 teaspoons freshly chopped parsley leaves
• 1 egg, beaten
• All-purpose flour, for dusting
• Vegetable oil, for frying
• 1 cup fresh sheep's milk ricotta
• 1 English cucumber, finely chopped

Instructions

1. For the sauce: In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside.
2. Meatballs: Dice the meat and mix with salt. Grind twice with 1/4-inch dice. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine.
3. Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve.