Serves 4

3 unpeeled garlic cloves, plus 3 minced
1/4 cup olive oil
1 pound ground lamb
9 saltine crackers, crushed fine
1 large egg
1 teaspoon tomato paste
Heaping 1/2 teaspoon salt and 1/4 teaspoon ground black pepper
2 teaspoons dried oregano, divided
3/4 teaspoon ground cinnamon, divided (increase in meatballs)
3/4 teaspoon ground allspice, divided (increase in meatballs
1 can (28 ounces) crushed tomatoes
1/2 cup dry red wine.

Heat small skillet over medium-high heat. Add the 3 unpeeled garlic cloves and toast until clove skins are spotty brown and garlic flavor has softened, about 5 minutes. Remove cloves from skillet, peel, mince, and set aside. While garlic toasts, gather meatball ingredients.

Meanwhile, heat oil over low heat in a large (12-inch) skillet. In a medium bowl, break up meat into a medium bowl. Add cracker crumbs; toss to coat. Meanwhile, whisk 1/4 cup (2 tablespoons?) water, egg, tomato paste, salt, pepper, oregano, 1/2 teaspoon cinnamon and 1/4 teaspoon allspice in a small bowl. Add egg mixture to meat mixture; mix lightly with a fork. Using a 2-tablespoon coffee scoop, form meat into drum shapes (You should have about 24 meatballs)
A couple of minutes before frying, increase heat to medium-high. Add meatballs to pan (they should just fit); cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate and set aside.

Add remaining garlic and remaining 1 teaspoon oregano, 1/2 teaspoon cinnamon and 1/4 teaspoon allspice to the skillet; sauté until fragrant, about a minute. Stir in tomatoes, wine, and enough water for a sauce that is neither gloppy thick nor watery thin. Bring to a simmer, partially cover pan, then cook over low heat until sauce tastes sweet and rich, about 10 to 15 minutes. Add meatballs to sauce and return to a simmer. Partially cover and cook until meatballs are fully cooked and flavors blend, about 10 minutes. Serve.