Step 1

Using a food processor, process sliced baguette to fine crumbs (you'll need 1/2 cup breadcrumbs). Place breadcrumbs, mince, onion, egg, oregano, salt and pepper in a bowl. Using clean hands, mix until well combined. Roll mixture into 24 balls.

Step 2

Heat oil in a large, non-stick frying pan over high heat. Cook meatballs, in 2 batches, turning, for 5 minutes or until browned and just cooked through. Transfer to a plate.

Step 3

Make Fresh Tomato Sauce: Heat oil in pan over medium-high heat. Add onion, garlic, oregano, sugar and lemon rind. Cook, stirring, for 2 minutes or until onion is translucent. Add tomato, stock and 1/2 cup water. Simmer for 5 minutes or until tomato breaks down. Transfer mixture to a food processor or blender. Pulse until combined. Return to pan. Simmer for 3 to 5 minutes or until the mixture reduces to a thick sauce. Season with salt and pepper.

Step 4

Add meatballs and any resting juices to the fresh tomato sauce, turning to coat. Simmer for 2 minutes or until heated through. Divide the meatballs and sauce among the warmed baguettes. Serve immediately.