Put all the meatball ingredients into a bowl and mix until well combined.
Shape the mixture into small meatballs (you should be able to make about 40 of them) then fry in a little olive oil until golden all over and cooked through.
Heat 3 tbsp olive oil in a separate pan and cook the onion, garlic and carrots for 8 minutes or until soft but not brown. Add the thyme and paprika and fry for 20 seconds. Then add the wine and bubble up for a few minutes.
Add the tomatoes, orange zest and juice along with the stock, then cook until the sauce has reduced and thickened. This should take approx 45 minutes.
Mix together the sauce and the meatballs and cook until heated through. Finish with a sprinkling of fresh oregano.