Knead minced meat with egg, breadcrumbs as needed,
season with salt, pepper, 4 cloves of garlic pressed and nutmeg. Knead
for a few minutes. Form small balls and roll them in the flour.
Heat the oil and fry the balls until brown on all sides. Remove and fry
the finely chopped onion and pepper in the drippings. Press the
remaining garlic and add the tomatoes. Pour in the wine and soup and
simmer for about 60 minutes with the lid slightly open.
At the end of the cooking time, stir in the parsley.
Refine the meatballs with:
Chopped pine nuts
1 tsp. Spanish paprika
1 tsp. cumin