Beat the egg in a large bowl, then mix with the mince, breadcrumbs, oregano, mint, parsley, garlic and chilli powder. Shape the mixture into 18-20 balls and pop them in the fridge for 30 minutes to firm up.
Add the tomatoes to a large saucepan, then stir in the red wine and cinnamon stick. Bring to the boil, then simmer for 15 minutes to thicken.
Meanwhile, dry-fry the meatballs in a frying pan over a medium heat for 5 minutes. Add to the sauce and simmer for 10 minutes. Cook the couscous according to the instructions on the packet. Serve the meatballs with the couscous and a sprinkling of coriander.