For the pine nut lamb meatballs:
Put shredded pieces of bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes.
Put the pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, including the bread, mix thoroughly you're your hands, careful not to over mix. Form meatballs with hands and put on a large plate or baking tray.
Heat oil in a cast iron pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from the heat.
For the tomato sauce:
Preheat the oven to 375 degrees F.
Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has caramelized, add the tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until the tomato sauce has reduced slightly.
Put the cooked pasta in the center of the plate, spoon the tomato sauce over and put 6 meatballs per serving. Garnish with parsley and Parmesan cheese.
Recipe courtesy of Roger Mooking