Preheat the oven to 350*
To make the meatballs, combine ground lamb, mustard, oregano, garlic, hummus, salt and pepper. Once combined, shape mixture into 2 inch balls. Refrigerate until ready to cook.
Heat olive oil in an oven safe skillet over med-high heat. Cook meatballs in batches making sure not to crowd the pan, turning occasionally until meatballs are browned on all sides. Remove from the pan but keep the pan on medium heat.
Add the strained tomatoes to the pan to deglaze. Add the olives and simmer for 5 min.
Return the meatballs to the pan and place in the oven for 15-20 min.
Remove from the oven and add parsley, basil and arugula. Stir until combined and arugula is wilted. Serve as a meal over mashed potatoes or pasta, or as an appetizer with pita bread for dipping.