Combine mint, 2 tablespoons olive oil, 1 tablespoon marjoram, salt, pepper, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, cayenne pepper, onion, egg, and egg yolk in a medium bowl.

Combine milk and bread cubes in a separate small bowl and let sit 5 minutes to soften, pushing bread down into milk occasionally. Drain off milk, squeeze excess milk out of bread, and add bread to onion mixture along with meat. Combine thoroughly with hands breaking up any big chunks of bread. Form mixture into 20 even pieces and roll into ovals. Dredge each meatball in flour.

Pour enough olive oil into a 12-inch frying pan to reach 1/2-inch up the sides. Heat oil over medium heat until shimmering, then add meatballs in 3 batches, cooking each batch until browned, about 6 minutes. Transfer each batch of meatballs to a paper towel-lined plate and repeat with remaining meatballs. Discard oil and wipe out frying pan.

Heat remaining 3 tablespoons of oil in frying pan over medium heat and add garlic. Let cook about 30 seconds then add tomato paste and bay leaves. Cook, stirring constantly a minute more, then add remaining marjoram, cinnamon, nutmeg, tomato purée, and broth. Bring to a simmer and cook about 15-20 minutes. Season with salt, pepper, and lemon juice then add meatballs and cook until heated through, about 10 more minutes. Garnish with parsley and serve with rice pilaf, farro, or roasted potatoes.