Mix all the remaining meatball ingredients together. Add more water if needed. The mixture should be slightly sticky and wet to touch.
Scoop meat into meatballs, rolling slightly without over working.
Use a 3 Tbsp. scoop, the size of a walnut to yield a 1.5 to 2-inch meatball. This will yield 35 meatballs.
Heat olive oil in a pan until it shimmers.
Brown the meatballs without cooking all the way through.
Remove from pan,
Sauce
In a medium pot cover and heat the bottom with olive oil. Add the onions, garlic, oregano, crushed tomatoes, salt, pinch of cinnamon and the red pepper.
Simmer until the onion is translucent and tender, about 10 minutes.
Add the lemon zest, olives, mint, parsley and a splash or two of wine or ouzo.
Simmer another 5 minutes and add the meatballs to the sauce.
Continue cooking the meatballs in the sauce until meatballs are cooked thoroughly for another 10 minutes or to reach an internal temperature of145˚F.
Remove from pan garnish with feta cheese, parsley, Kalamata olives and lemon wedges.