Preheat the oven to 350, and foil line a baking sheet.
Start by making and forming the meatballs by adding the dried garlic, dried oregano, salt, and pepper and combine well.
I like to make 12 small meatballs, so separate the meat in half, then into quarters and form 3 balls out of each quarter (place on the foil-lined sheet as you go).
In a saucepan over medium-high heat - add the oil and brown the meatballs on all sides for about 3-4 minutes total. Once finished, place them on the baking sheet and cook for 12-15 minutes.
Using the same pan you used to brown the meatballs, over medium heat, add the two shallots thinly sliced and 1 tbsp red wine vinegar - scrape off all the brown bits and keep moving the onions around.
Add the roughly chopped garlic and about a tbsp of the broth and cook for 2 minutes.
Add all the mushrooms and broth and cook for 10 minutes until they are soft.
Add the can of coconut milk, thyme, salt, and pepper and simmer for about 10-15 minutes, letting it reduce.
Serve 3-4 of the meatballs on top of jasmine or cauliflower rice, steamed veg, and a healthy scoop of the sauce. THIS IS TO DIE FOR. LITERALLY.