In a bowl let the bread soak in the milk for 3 minutes.
Add the lamb, 2/3rds of the garlic, mint, spring onion, cinnamon, salt, and pepper, and combine the mixture well.
Roll the mixture into 1-inch balls, in a large frying pan brown the meatballs in a little oil over medium heat for 5 minutes, or until they are just firm to the touch, and transfer them with a slotted spoon to a plate.
Add the onion and a little oil to a pan over low heat, stirring occasionally and scraping up the brown bits, until it is softened.
Add the tomatoes, chopping them with a spoon, and stir in the wine, carrot, the remaining garlic plus a little additional salt and pepper to taste.
Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 15 minutes.
Add the meatballs and any juices that have accumulated on the plate and simmer the mixture for 10 minutes.
Stir in the mint and the Feta and keep the sauce hot over moderately low heat, stirring occasionally, until the meatballs are cooked through.
Cook the spaghetti as per packet instructions (usually 8-10 minutes).
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