In a large bowl, combine the ground lamb, cumin, ginger, garam masala, salt and pepper.

Next, add the oats, okay, so I am an oat in meatballs kind of a person! I prefer the texture this gives to the breadcrumb alternative. Now time for the scallions and mint, which are so fragrant and fresh.

Now add the milk and egg.

Mix all of the ingredients and roll them into balls.

Roll the mix into medium-sized balls, lay them on a tray, and refrigerate them for at least 30 minutes. This step is essential to retain their shape through the cooking process.

Preheat the oven to 350 degrees Fahrenheit. Dredge the meatballs in the flour.

Heat the canola oil in a large pan over medium heat and brown the meatballs in batches until they are light golden brown. Remember this is to brown them, not to cook them thoroughly as they will continue to cook in the oven.

Next, place them into a baking dish and pour your tomato sauce over the meatballs. I always have a batch of marinara sauce in the refrigerator that I like to use. I then place a couple of sprigs of mint into the sauce and remove the sprigs at the end so that they can infuse the sauce.

Bake these for 45 minutes.