Minted Lamb Meatballs

In a medium bowl, place the bread, add cold water to cover and soak for 5 to 10 minutes. Drain and squeeze out the excess liquid, then finely crumble the bread.

In a large bowl, place the crumbled bread and the lamb, fresh mint, garlic, kosher salt, pepper, and the egg. Gently knead the meatball mixture with your hands just until all the ingredients are thoroughly combined (do not overknead). Wet your hands, then break off a piece of the meatball mixture and shape it into a 1-inch ball, gently tossing it between cupped hands to give it shape. Repeat with the remaining meatball mixture, placing the meatballs on a small rimmed baking sheet.

In a deep, 10-inch skillet over medium-high heat, heat the oil. Add half of the meatballs and brown all over, 3 to 4 minutes, shaking the skillet so the meatballs brown evenly. Using a slotted spoon, transfer the browned meatballs to a bowl. Repeat with the remaining meatballs. If the meatballs have released too much fat, drain off all but 2 to 3 tablespoons.

Add the onion and reduce heat to medium-low, cooking until the onion is soft and lightly browned, 5 to 7 minutes. Add the tomatoes and their juice and cook, stirring, until they are thickened and reduced, about 7 minutes. Add the sherry and the chicken stock or broth and cook, 6 to 7 minutes. Let the sauce cool slightly, then transfer it to a food processor and puree it.

Return the sauce to the skillet, season it with salt and pepper to taste, and add the dried mint. Return the meatballs and any accumulated juices to the skillet and turn to coat with the sauce. Reduce heat to low and cook, partially covered, until the meatballs are cooked through and the sauce has reduced further, 5 to 7 minutes.

Transfer the meatballs and sauce to a serving dish, let cool for 5 to 10 minutes, then serve.