Preheat oven to 350 degrees F.
For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
Cook pasta according to package directions; drain.
To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
Recipe courtesy of Elaine Jones, Salt Lake City, UT