Ingredients for Meatballs: 500gms lamb mince 100gm diced haloumi 1 onion diced 2 cloves grated garlic 1 tbsp. dried oregano 1 teaspoon ground cummin 1/4 cup grated parmesan 1 cup chopped mint 1 tbsp. olive oil 1 beaten egg Ingredients for Sauce: 3 tomatoes 2 cups seedless grapes 2 (or more or less) large chillies 2 garlic cloves 1 diced onion 1 diced green capsicum 1 diced celery stick 1/2 tbsp. fennel seeds 1 tbsp. smoked paprika Chopped parsley for garnish Method: Combine all meatball ingredients and form in to medium size balls. Refrigerate for 1/2 hour. Fry meatballs to brown them in olive oil but don't fully cook through, remove and place aside. For sauce combine tomato, chillies, and one cup of the grapes and process till smooth. In same pan as meatballs were cooked, saute onion, garlic, celery and capsicum till onion softens, Add fennel seeds and smoked prapika and fry a little longer. Pour in tomato, chilli, and grape mixture....and lower heat to a simmer. Add one cup of whole grapes and simmer to reduce and thicken sauce. When sauce ready, add meatballs to sauce and simmer for another 2-3 minutes coating meatballs and finish cooking them through. Garnish with chopped parsley. Serve with some warm crusty garlic bread.