Greek Meatballs

Make the tomato sauce: In large saucepan, melt butter over medium-high heat. When it begins to brown, stir in cinnamon; cook 30 seconds. Add tomato sauce, cover, and bring to a boil. Reduce heat and simmer while making meatballs.

Make the meatballs: In a large bowl, combine lamb or beef, egg, breadcrumbs, mint, salt, oregano, allspice, cinnamon, and pepper. With lightly oiled hands, form meat mixture into 30 1-inch meatballs.

In 12-inch nonstick skillet heat olive oil over low heat until hot. Increase heat to medium-high and add meatballs in batches, making sure that meatballs don't touch one another in the pan. Cook meatballs until browned on all sides, 5 to 7 minutes. As meatballs are done, transfer them to hot tomato sauce.

When all the meatballs are cooked, add red wine or broth to skillet and boil over high heat 1 one minute, scraping up any browned bits on the bottom of the skillet. Pour into tomato sauce; simmer, stirring occasionally, until meatballs are cooked through, about 5 minutes.