North African Spiced Lamb Meatballs with Tomato Sauce

In a large bowl, combine the ground lamb, bread crumbs, egg, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Mix gently until just combined, being careful not to overmix.

Form the mixture into 1-inch meatballs. You should get about 20-24 meatballs.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pan. Remove the browned meatballs and set aside.

Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the crushed tomatoes and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the pan.

Bring the sauce to a simmer, then return the browned meatballs to the skillet. Reduce the heat to low, cover, and simmer for 20 minutes, or until the meatballs are cooked through and tender.

Serve hot, perhaps with couscous or rice.