Italian Mint and Rosemary lamb Meatballs

Ingredients:
3 cans diced tomato’s
1 cup (250ml) beef stock
2 cloves garlic, crushed
1Kg lamb mince
2 tablespoons finely chopped mint leaves
1 tablespoon finely chopped rosemary leaves
2 tablespoons Dijon mustard
2 tablespoons feta, crumbled
2 tablespoons olive oil
¼ cup finely chopped oregano leaves

Process:
Place a sieve or colander over a large bowl and pass the can’s of tomato’s through the sieve/colander to make passata(tomato sauce). Add stock then place the bow to the side.Next place the garlic, mince, mint, rosemary, mustard, honey and feta in a bowl and mix well. Roll tablespoonfuls of the mixture into balls. Heat half the oil in a large pan at medium high heat, and then brown the meat balls in batches adding the reaming oil as needed. Reduce heat to medium return all the meatball to the pan with the sauce that you made earlier and simmer for 15 minutes, or until the meatballs are cooked all the way through. Add the oregano and cook for 1 minute more.
Service 5, and can be frozen for later.