Put lamb mince (ground lamb) into a basin along with a finely chopped small onion, a chopped and crushed clove of garlic,
a tsp chopped fresh oregano and a 3-4 Tbs breadcrumbs. Season with salt and freshly ground black pepper and mix well with your hands.
Form into small meatballs, about the size of a golf ball, roll in seasoned flour and brown all over in hot olive oil. Scoop out and
set aside. Fry another chopped onion with more crushed garlic until softened, then add halved cherry tomatoes, a tsp ground cinnamon,
a tsp dried chilli flakes, a Tbs chopped fresh oregano and 2 Tbs honey. Pour in a glass of red wine and a similar amount of stock
and bring to a simmer. Return the meatballs to the pan, season with sea salt and freshly ground black pepper, cover and simmer for
30 minutes or so, turning the meatballs from time to time, until they are cooked and the sauce is nice and thick. To serve, scatter
with crumbled feta cheese, toasted pine nuts and fresh basil leaves, and accompany with orzo.