In a large bowl combine ground lamb, soaked breadcrumbs, egg, 1/2 cup grated grana padano, chopped cilantro, chopped parsley, minced garlic (3 cloves), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Wet your hands lightly and form the mixture into 18–20 golf-ball–sized meatballs (about 1.5 inches / 35–40 g each). Place on a sheet tray or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to color all sides, about 2–3 minutes per side; they do not need to be cooked through. Transfer browned meatballs to a plate while you make the sauce.

Spiced Tomato-Pepper Sauce

Sauté vegetables

In the same skillet (add 1 tablespoon olive oil if needed) reduce heat to medium and add the diced onion and red bell pepper. Sauté until softened, about 6–8 minutes. Add minced garlic (2 cloves) and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add crushed tomatoes, 1/2 cup warm water, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp smoked paprika and 1 tsp harissa paste. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the skillet, nestling them into the sauce. Spoon sauce over the meatballs, cover partially, and simmer gently for 12–15 minutes until meatballs are cooked through (internal temperature ~ 160°F / 71°C) and sauce has thickened slightly.

Finish sauce

Stir in 1 tablespoon lemon juice and 1/2 teaspoon sugar (if using). Taste and adjust seasoning with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper as needed.

Basil Oil

Make basil oil

While sauce simmers, combine 1 cup packed basil leaves, 1/2 cup extra-virgin olive oil and 1/4 teaspoon salt in a blender or small food processor. Blend until smooth and bright green, about 20–30 seconds. Strain through a fine mesh sieve if you prefer a clearer oil. Reserve 2 tablespoons for finishing and store the rest for other uses.

Garlic Focaccia (quick method)

Prepare garlic butter

Mix softened butter with grated garlic (2 cloves), chopped parsley and sea salt flakes in a small bowl.

Heat focaccia

Split the focaccia, spread the garlic butter evenly on cut sides, and toast under a broiler or in a hot oven (425°F / 220°C) for 3–5 minutes until golden and fragrant. Alternatively, warm in a skillet cut-side down until crisp.

To Finish & Serve

Assemble

Ladle the spiced tomato-pepper sauce into a shallow serving dish and arrange meatballs on top. Spoon a little sauce over each meatball.

Garnish

Drizzle 2 tablespoons basil oil over the meatballs and sauce. Sprinkle 1/4 cup finely grated grana padano over the dish and scatter chopped cilantro or parsley leaves.

Serve

Serve immediately with hot garlic focaccia on the side to mop up the sauce. Offer extra grana padano and basil oil at the table.