Lamb and feta mega meatballs

Instructions

1. Combine mince, breadcrumbs, chopped mint, feta and half both the garlic and cumin in a bowl. Using clean hands, roll mixture into 4 meatballs. Cover and place in fridge for 30 minutes.
2. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add remaining cumin and garlic and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, zucchini and olives and bring to the boil.
3. Place meatballs in a 4.5 litre (18-cup) slow cooker. Pour tomato mixture over meatballs. Cook, covered, on low for 6 hours (or high for 3 hours). Serve sprinkled with extra mint.