To make the meatballs, put all the meatball ingredients, except the flour and oil, in a bowl and mix thoroughly. Roll the meatball mixture into 28 small balls. Sprinkle the flour onto a plate. Roll each meatball lightly in the flour.
Place on a plate, cover, and chill for 20 minutes. Meanwhile, make the sweet and sour sauce. Blend the cornstarch with the red wine; then put in a saucepan with all the remaining sauce ingredients and stir. Bring to a boil, stirring continuously; then reduce the heat and simmer gently while cooking the meatballs.
Preheat the oven to 180°C (350°F). Heat the oil in a skillet and fry the meatballs over a medium heat for 5-10 minutes, turning them frequently, until lightly browned all over. Transfer the meatballs to a large, shallow, ovenproof dish. Pour the sauce over the meatballs. Cover and bake for about 45 minutes, until the meatballs are cooked. Garnish with fresh herb sprigs and serve hot with mashed potatoes and cooked spring greens and baby carrots.