Lamb meatballs in tomato sauce

<strong>Preparation: </strong>

For meatballs:
Put the pan on medium heat and add the butter.
Finely chop the spring onions, garlic and add them to the pan. Add cumin, salt, pepper and sauce.
Transfer the mixture to a bowl and add the bread, olives, feta crushed hands, minced lamb, salt, pepper and mix very well.
Shape into about 24 meatballs and add them to a baking dish with flour. Be sure to cover the entire surface with flour.
Put a pan with sunflower oil on a medium heat.
Squeeze out the excess flour from the meatballs and add them to the hot oil. Fry in batches for 2 minutes, until golden brown. During frying, some of them may disintegrate.
Take them out, put them on paper towels and set aside.
For the sauce:
Put a deep frying pan on medium heat and add butter.
Finely chop the onions, finely chop the garlic and add them to the pan.
Add sugar and sauce. Add cumin, tomato paste and sauce.
Grease a pan with wine, add canned tomatoes, water, salt, pepper, meatballs and simmer for 15-20 minutes on medium heat.
Finely chop the rosemary, mint and oregano, and add them to the pan.
Serve with mashed potatoes, rosemary, mint, oregano, grated feta cheese and pepper.