Preheat the oven to 190C (375F / gas mark 5).

Mix the mince, egg, soaked breadcrumbs and oregano together in a bowl until well combined.

Roll into small meatballs, about the size of a walnut, and place on a lined baking tray.

Bake for 15 minutes until cooked through.

Meanwhile, warm the chopped tomatoes with the olive oil in a saucepan over low heat for 10 minutes to make a soft sauce.

Add the cooked meatballs to the sauce and simmer gently for 5 minutes until well coated and moist.