The last couple of weeks have been especially stressful for me. After months of trying to quiet my inner voice, I finally made the decision to resign from my day job. A place which I've enjoyed for close to five years yet wasn't enough to curb my desire for change. Thankfully, I've also recently accepted a new opportunity, something which may feel like uncharted waters, yet bring it on I say! According to last year's Stress and Wellbeing survey, 26% of Australian's reported moderate to severe levels of distress which is significantly higher than previous years. Some of the highest causes of stress recorded were personal finance, living a healthy lifestyle, family & issues in the workplace. I'm guessing these factors don't surprise you. It's so important for each individual to find their source of stress relief. Whilst experts recommend exercise, sufficient sleep, relaxation techniques including meditation, reading a book or listening, my go to is cooking. I've always loved coming home after a stressful day at work and jumping straight in the kitchen to wind down, especially if the recipe involves lots of preparation using my hands & fingers. If you're like me and find hands on cooking therapeutic, these Greek Meatballs should do the trick. The squishing and rolling of the zesty lamb mince works a treat. Greek Meatballs (Makes 14)

• Lamb Mince 500g
• Onion 1 small finely chopped
• Garlic cloves 2 minced
• Ground Cinnamon 1 tsp
• Oregano fresh 1 TB chopped
• Parsley fresh 1 TB chopped
• Mint fresh 1 TB chopped
• Lemon 1/2 zested
• Breadcrumbs (fresh or dried) 2 heaped TB
• Olive Oil 1 TB

Greek Tomato Sauce

• Olive Oil 1 TB
• Tinned Chopped Tomatoes x 2
• Garlic clove, 1 finely chopped
• Red Wine 1/2 cup
• Tomato Paste 2 TB
• Honey 1 TB
• Ground Cinnamon 1 tsp
• Red Wine Vinegar 1 tsp
• Oregano fresh 1 TB chopped
• Water 1/2 cup (optional)

Firstly, mix together all of the meatball ingredients in a large mixing bowl. Add a pinch of salt & pepper to season. If you feel the mixture needs an extra splash of olive oil to help bind, go for it. Using your fingers (or spoon), scoop out approx a tablespoon to then roll and mould into a ball (similar size to a golfball) between your hands. Lay out in a dish and set aside. Heat a large deep pan over a medium heat and add the olive oil. In small batches, brown the meatballs for a couple of mins or until they're golden. Remove meatballs and set aside. In the same pan add the chopped garlic and cook for 1 min. Deglaze the pan using the red wine. Simmer for 1 min then add the red wine vinegar, cinnamon, tomato paste and canned tomatoes. Return the meatballs to the pan & simmer for 15-20 mins with a lid just covering the pan. Depending on the consistency of sauce you like, add a splash of water. To finish, add the honey, oregano and season with salt and pepper to taste. Serving suggestion: Lemon roasted potatoes & crunchy Greek Salad. Alternatively, mix through a can of rinsed butter beans in the tomato sauce and serve alongside a Greek Salad. Happy de-stressing!