Greek style meatballs with Pelargonium citronellum, spearmint & graviera cheese

These pungent & flavoursome meatballs filled with spearmint, pelargonium citronellum leaves and nutmeg make a delightful meal especially when added to tomato sauce and spaghetti.  The sweet spicy taste of peppermint, delicate lemony flavour of pelargonium citronellum scented leaves and the nutmeg, garlic & onions creates a tasty nourishing meal that enlivens the taste buds.

Ingredients
Half a kilo (17 oz) of minced meat
100g fine bread crumbs
2 grated onions
7-8 leaves of pelargonium citronellum, finely chopped
2 tsp crushed garlic cloves
Salt and pepper to taste
1 teaspoon of nutmeg
1 ½  tablespoons of fresh or dried Spearmint, finely chopped
50g of grated Graviera cheese or Swiss Grugere
A sprinkle of wine vinegar
2 table spoons olive oil
1 egg
A large Mixing bowl, refrigerate for about 2 hours

To prepare
First fry the onions and garlic for a few minutes or until softened then remove from heat & leave to cool.  In a prepared mixing bowl add the bread crumbs, spearmint, pelargonium leaves, nutmeg, vinegar, olive oil and then the fried onions and garlic and mix together.
Add the mincemeat and blend the ingredients together with your hands, add the egg and continue to mix, making sure all the mixture is blended well.
Make small meatballs by rolling a tiny portion on the palm of your hand or on a chopping board in a circular motion, then place them in  a container or wrapped in foil and place them in the refrigerator for about two hours
You can either dip them in egg and toasted breadcrumbs or in flour before frying in oil for about 15-20 minutes or until it has cooked all the way through.
Add them to Tomato sauce preferably containing mushrooms, garlic, onions, chicken stock, a little paprika and spaghetti.