Ingredients:
• Breadcrumbs
• 100g feta in brine
• 400g lamb mince
• 2tsp ground cumin
• 1 lemon, zested and juiced
• 1 red onion, roughly sliced
• 2tbsp olive oil
• 2x400g cans chopped tomatoes
• ½ tsp ground cinnamon
• 700g jar beans, drained and rinsed
• Small handful of parsley, finely chopped

Method:
Mix the breadcrumbs and around two tablespoons of the feta brine in a large bowl. Set aside for five minutes to absorb, then add the lamb mince, cumin, lemon zest and some seasoning. Combine using your hands, then divide into 24 small meatballs.

Heat the oven to 200oC/180oC fan/gas 6. Put the meatballs and sliced onion in a baking dish and drizzle with a tablespoon of olive oil, stirring gently to coat everything. Roast for 10-15 minutes until the meatballs are lightly browned then pour in the chopped tomatoes, swilling out the cans with a splash of water and adding this too, then the cinnamon and beans.

Season and add a splash of lemon juice, then stir gently. Crumble over the feta and drizzle over the remaining oil then return to the oven for 30-35 minutes, until the meatballs are cooked and the sauce has reduced. Season and serve scattered with parsley and green salad on the side.