For Meatballs:
1 pound of ground lamb
1 white onion
1 teaspoon of dried oregano
1/2 teaspoon of sea salt
1/2 teaspoon of ground pepper
1/2 teaspoon of cinnamon
2 teaspoons of cumin seeds
1/4 teaspoon of all spice
1 bunch of parsley, chopped
2 cloves of garlic, chopped

1 egg

1 bunch of broccoli rabe

Marinara Sauce

Raw sheep’s pecorino cheese

Red pepper flakes

Preheat oven to 400 degrees. Combine all of meatball ingredients in large bowl and mix well. (We like to use our hands.) Make 1-2 inch meatballs with your hands. Make sure they’re all evenly sized and place them on a parchment paper-lined baking sheet. Bake for 15 minutes or until cooked through. Let cool.

In a large pot, add 2-3 cups of good quality marinara sauce. Let simmer. Add meatballs and let simmer for 10-15 minutes.

Steam broccoli rabe in steamer basket, only 2-4 minutes.

In shallow bowls, serve with broccoli rabe and spoon sauce with turkey meatballs on top. Garnish with shaved sheep’s pecornio and red pepper flakes.