Lamb Meatballs with Feta, Mint & Rosemary

Chop your mint and rosemary finely. Place the meat into a medium sized bowl and add the mustard, honey, mint and rosemary. Add the crushed garlic and then crumble in the feta. Using your hands squish everything together until well combined. Take tablespoonfuls of the mixture and roll in your hands to form the meat balls. I usually get around 40 meat balls out of the mix.

In a large non-stick saucepan heat the oils and fry half the meatballs over a medium high heat until they are browned on all sides (they do not have to be cooked through!). Then, remove from pan and do the same with the other batch of meatballs, adding a tad more olive oil if needed. Once the second batch is done return all the meatballs to the pan and remove from the heat.

Remove the tomatoes from the can and using a sharp knife remove the tops and then chop the tomatoes until they are a tomato mush. Return the meatballs to the heat and pour over the tomatoes, passata, stock and balsamic vinegar. Bring to the boil and boil for a minute or two.

Lower the heat and simmer the sauce and meat balls for around 15-20 minutes or until meat balls are just cooked through. Chop your oregano roughly and toss into the sauce. Simmer for another minute or so and then remove from the heat.

Serve with rice, pasta or salad.