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Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil; set aside.
Whisk eggs in a large bowl until smooth. Add beef, panko, coriander, lemon zest, black pepper, nutmeg, 2 teaspoons garlic, and 1 ½ teaspoons salt; gently mix using your hands, taking care to avoid overmixing. Form mixture into 6 (5-ounce) balls (about ⅔ cup each); space evenly on prepared baking sheet. Bake until golden brown, 22 to 25 minutes. (Meatballs will not be fully cooked through.)
Meanwhile, heat oil in a large, deep skillet over medium. Add onion; cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Stir in tomato paste, paprika, remaining 1 teaspoon garlic, and remaining 1 teaspoon salt; cook, stirring constantly, until mixture is deep red, about 2 minutes. Add wine, and bring to a simmer over medium; simmer, stirring occasionally, until slightly reduced, about 2 minutes. Add tomatoes and broth; return mixture to a simmer over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until tomatoes soften, about 15 minutes.
Add browned meatballs to skillet, and gently stir to coat. Cover and simmer until flavors meld and an instant-read thermometer inserted into center of meatballs registers 160°F, 5 to 10 minutes. Remove from heat; garnish with cilantro just before serving.