To prepare the keftedes, in a large bowl, combine the ground lamb, onion, rosemary and garlic. Add 2 large pinches of salt and 2 cranks of freshly ground pepper. Mix all of the ingredients together. Shape the meat mixture into 6 meatballs, each about 4 ounces.

Heat a large sauté pan over medium-high heat. Add the keftedes and brown on all sides. Transfer to a plate.

To prepare the sauce, in the same pan used for the keftedes, warm the olive oil. Add the onion, carrot and garlic and cook, stirring occasionally, until the vegetables are slightly softened and the onion starts to become translucent. Add the wine and simmer until reduced to one-third. Stir in the tomato paste, incorporating it well. Add the thyme, rosemary and stock and bring to a simmer, then reduce the heat and slowly stir in the butter. Season to taste with salt and pepper. 

Add the keftedes to the pan, cover and simmer over low heat for 15 to 20 minutes. If the sauce becomes too thick, add a little more stock.

Transfer the keftedes to a serving bowl. Strain the sauce, discarding the solids, then drizzle the sauce over the keftedes. Sprinkle with the Parmesan and parsley and serve.