-
1
Chop your mint and rosemary finely.
-
2
Place the meat into a medium sized bowl and add the mustard, honey, mint and rosemary.
-
3
Add the crushed garlic and then crumble in the feta.
-
4
Using your hands squish everything together until well combined.
-
5
Take tablespoonfuls of the mixture and roll in your hands to form the meat balls.
-
6
I usually get around 40 meat balls out of the mix.
-
7
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!).
-
8
Then, remove from pan and do the same with the other batch of meatballs, adding a tad more olive oil if needed.
-
9
Once the second batch is done return all the meatballs to the pan and remove from the heat.
-
10
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.
-
11
Return the meatballs to the heat and pour over the tomatoes, passata, stock and balsamic vinegar.
-
12
Bring to the boil and boil for a minute or two.
-
13
Lower the heat and simmer the sauce and meat balls for around 15-20 minutes or until meat balls are just cooked through.
-
14
Chop your oregano roughly and toss into the sauce.
-
15
Simmer for another minute or so and then remove from the heat.
-
16
Serve with rice, pasta or salad.
