Add all tomato sauce ingredients except fresh mint, parsley, bay leaf and olive oil to a blender and purée until smooth.

Add olive oil to a large skillet over medium high heat. Pour in blended tomato sauce and the fresh mint, parsley and bay leaf.

Bring to a boil, reduce heat to simmer and cook for 10 minutes.

Add 1 cup of water, stirring to make sure the bottom does not scorch, and cook another 10 minutes. Sauce will reduce and thicken.

Preheat oven to 425°F.

Grate remaining red onion half and add to a large bowl with the ground beef or lamb. Add remaining meatball ingredients and mix well by hand. Refrigerate to firm up, 15 minutes (optional).

Scoop about 2-3 tablespoons of meat mixture into wet hands and shape into football shaped meatballs. You should have between 12-16 meatballs.

Place in a greased baking dish and bake uncovered for 15 minutes. Top with tomato sauce and bake another 10 minutes. Top with feta cheese, chopped mint and serve.