Knead the mince, salt it to taste and mix it with the other ingredients for the meatballs. Be sure to soak the bread in the wine and squeeze it lightly.
Leave thus prepared mince in the fridge for 1 hour.
Shape elongated meatballs (8 total), roll them in a little flour and fry in a pan with oil. Take them out.
In the same pan, briefly saute the finely chopped garlic and onions.
Add the tomatoes, wine and spices for the sauce.
Let the sauce simmer about 5 min. and add the meatballs to it.
Lower the stove to a minimum, cover the pan with a lid and boil another 5-6 min.
Before serving, sprinkle with parsley.
Serve with boiled rice or potato salad and olives.