Ingredients

• 1 1/2 pounds ground lamb
• Spice mix, divided, recipe follows
• 15 mini unsalted matzoh crackers, ground into crumbs
• 5 cloves garlic, minced, divided
• 1 teaspoon kosher salt, divided
• 1 cup feta cheese, divided
• 2 tablespoons olive oil
• 2 shallots, minced
• 2 (28-ounce) cans diced tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• 3/4 cup fat free, low-sodium chicken stock
• 2 tablespoons chopped fresh parsley leaves
• 2 green onions, finely sliced
• 12 ounces spaghetti
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon cumin seeds
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons granulated onion

Instructions

1. Preheat oven to 350 degrees F.
2. For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
3. For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
4. Cook pasta according to package directions; drain.
5. To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
6. In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.