Ingredients
Method
1.Combine lamb, breadcrumbs, cheese, three-quarters of the parsley, eggs and cinnamon in large bowl; season to taste. Roll 1/2-cups of mixture into balls.
2.Heat oil in deep frying pan; cook meatballs until browned. Remove from pan.
3.Cook onion and bay leaf in same pan, stirring, until onion softens. Return meatballs to pan with wine; bring to the boil. Reduce heat; simmer, uncovered, until wine has almost evaporated.
4.Stir in undrained tomatoes and allspice. Simmer, covered, about 15 minutes or until meatballs are cooked through. Serve sprinkled with remaining parsley.
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