Preheat the oven to 450 degrees F (230 degrees C).
Prepare a baking sheet by lining it with aluminum foil and lightly oiling it.
In a small bowl, combine bread crumbs and milk. Allow the bread crumbs to soak until the milk is absorbed, approximately 30 minutes.
In a large bowl, combine the soaked bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper.
Shape the lamb mixture into 2-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for about 15 minutes, or until they are slightly browned. Remove them from the oven and set them aside.
In a large saucepan, combine the cooked meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes. Cook over medium heat for about 45 minutes, or until the meatballs are no longer pink inside.