Preheat oven to 400°F.
Combine meatball ingredients in a bowl. Roll into small balls and roast on a baking sheet until golden and cooked through 12-15 minutes.
For the tomato sauce, heat EVOO, 2 turns of the pan, in a large skillet or saucepot over medium heat. Add onions and garlic, and season with oregano, salt and pepper. Cook, stirring occasionally, until very tender, 10 minutes or so. Stir in tomato paste, 1 minute, then add wine and stir a minute more. Add tomatoes, breaking them up with spoon or masher, bay leaf and cinnamon stick. Let sauce reduce 30 minutes over low heat. Remove bay and cinnamon stick.