Preheat oven to 200C. .Step 2S
Combine chicken, feta, fresh oregano, spring onion, garlic and lemon zest in a bowl (do not over-mix). Season. Use wet hands to roll tablespoonfuls of mixture into balls. Transfer to a plate.
Heat oil in a non-stick, ovenproof frying pan over medium-high heat. Cook meatballs, turning, for 4 minutes until golden brown.
Stir in passata and sugar. Top with combined cheese. Sprinkle with dried oregano and season with pepper. Transfer to the oven and bake for 15 minutes.
Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and set aside.
Make the salad. Combine the olive oil, red wine vinegar, dried oregano and lemon juice in a small bowl. Season with salt and pepper. Place the lettuce, capsicum, cucumber and tomato on a serving platter and pour dressing over.
Serve meatballs with pasta, salad and lemon wedges.