Make the meatballs: Place all ingredients for the meatballs in a large bowl. Using a mixer with the hook attachment, mix well until everything sticks together and the vegetables and cilantro are evenly distributed. Shape into 1.5 teaspoons sized balls and place on a lightly oiled baking sheet. Freeze for 10 minutes (optional, to retain a better shape).
Bake the meatballs: Preheat the oven to 430°F (220°C). Bake the meatballs for 10-12 minutes, or until no longer pink in the middle.
Make the sauce: While the meatballs are freezing and baking, make the sauce. Place all ingredients for the sauce into a measuring jug and whisk very well. Place in a skillet and bring to a boil. Simmer until thickened, about 3-4 minutes.
Finish the dish: Place the baked meatballs into the hot sauce and gently toss. Serve immediately.
Meatballs can be made ahead and stored in the fridge for 2-3 days. To reheat, add a bit of water to the sauce to thin it out and gently heat on the stove (or in short bursts in the microwave - use a lose cover to avoid splatters).