Put all the meatball ingredients in a bowl & combine. Make the mixture into 16 small balls and fry in olive oil until browned. Transfer the meatballs to an oven-proof dish.
Use the same pan you cooked the meatballs in with all the juices left in. Combine all the sauce ingredients apart from the feta to the pan and heat through for around 5 minutes. Pour over the meatballs and cover with foil and pop in the oven for 45 minutes on around 180.
Remove from the oven and sprinkle with feta. Leave uncovered and pop back in the oven for 15 minutes.
I serve with a little extra feta on top once out of the oven & fresh parsley.
I followed it exactly as written and it turned out perfectly.