In a medium bowl, mix together lamb, shallot, cream, eggs, cumin, dried oregano, paprika, bread crumbs 1 tsp. salt and 1⁄4 tsp. pepper. Mix thoroughly with hands or silicone spatula until well incorporated. Form into 18 golf ball sized meatballs and place evenly spaced in a greased baking dish. Bake meatballs for 10 mins until well browned. Remove from oven and hold warm.
In a medium saucepan sweat onion in olive oil over medium heat until translucent. Stir in 3⁄4 tsp. salt, cayenne, cinnamon and red pepper flakes, and cook until fragrant, about 1 minute. Add tomatoes, 1 sprig fresh oregano and apple, then bring to a rapid simmer. Reduce heat to low and cook for 10 minutes.
Pour sauce over browned meatballs, and bake in the oven for another 10 minutes until meatballs are cooked through. Garnish with goat cheese and torn fresh oregano leaves. Serve with small picks.