Dutch Oven Bistro, Greek Meatballs

This is an ideal patio bistro dinner for two. Little Greek style meatballs are commonly made  with ground lamb, and thats what I used, but you could substituent with ground turkey. Serve with a Greek Salad, and a good chewy bread.

1 cup fine breadcrumbs
2/3 cup milk
1 1/4 pound ground lamb
2 tablespoons onion, minced
3 cloves garlic, crushed
2 tablespoons cumin, ground
2 tablespoons fresh parley, chopped
flour for dusting
olive oil for frying
salt
pepper, fresh ground
fresh flat leaf parclet for garnishing

For the tomato sauce

2 1/2 cups crushed tomatoes. ( San Marciano's are best)
1 teaspoon sugar
2 bay leaves
1 small onion, pelled

In a large bowl, mix together the breadcrumbs and milk. Add lamb, onion, garlic, cumin, parsley, salt and pepper. Shape lamb mixture into 8 little balls. With fingers, elongate like fat sausages. Roll them in the flour. Place on a plate and chill, ( the meat balls, not you ) for 30 to 45 minutes. Meanwhile, prepare the sauce. Place the tomatoes, sugar, bay leaves and whole peeled onion in a 10" or 12" dutch oven, with 8 to 10 charcoals under. Cover and simmer with 10 to 12 charcoals on top. for 20 minutes. Remove lid and invert on a lid stand with 15 to 20 charcoals under it. Heat the olive oil and fry the sausages for about 8 minutes, turning until evenly browned, Place sausages in sauce, recover and simmer for 10 minutes more. Serve with parsley for a garnish.