Afghan Meatballs

4 cups crusty bread torn into small pieces soaking in 1 cup milk
Squeeze the liquid out of the bread and place in large bowl.
Discard the liquid.

Make lamb balls by squishing the following with the squeezed bread crumbs:
1 pound ground lamb
1 egg
1/2 cup grated parmesean cheese
salt and pepper
1 minced garlic clove
2 TBS grated onion
2 pinches allspice
2 teaspoons lemon zest

Make sauce in large, deep skillet over medium heat:
Grate the rest of a small onion into 3 TBS oilve oil
Saute onion with 3 minced garlic cloves
Stir in 1 (28-oz) crushed Italian tomatoes
Add 1/2 cup chicken stock and when bubbling - put in the raw meatballs.
Simmer for 8 minutes.
Add  fresh parsley and mint, finely chopped (1/4 cup each).

Serve over basmati rice with cilantro chutney.