All ingredients need to be at room temperature. In a bowl, knead the mince with the egg, spices, milk, breadcrumbs, crushed garlic and brandy. The alcohol in the mixture will prevent the meatballs from absorbing grease.
Form meatballs the size of a ping pong ball.
Cut the onions into small pieces. Put the wine in a jar and add the mayonnaise. Close the cap and shake energetically until you get a homogeneous liquid. Leave it aside.
Put the olive oil in a deep pan and heat it up. Braise the meatballs in the oil to a golden-brown color. Take them out and put them to drain on paper towels.
For the sauce, use the same oil but strain it first, to get rid of the burned pieces from the meatballs. Use just 3 tbsp of the oil, you won't be needing the rest, in the same pan without washing it.
Heat the oil well, add the onions and fry until golden. Add 1 tsp sugar, stir and pour in the broth. Leave it to bubble and pour in the wine/mayo liquid you made earlier.
Stir and return the meatballs to the pan.
Chop the garlic clove and parsley finely.
Add the dry spices to the sauce and leave it at moderate heat for 10 min. In the meantime, stir. Toward the end, once the liquid evaporates a bit, the sauce will begin to thicken. At that point, add the butter and garlic, stir, leave it for a few more min. and once the sauce thickens, remove from the stove.
Sprinkle with fresh parsley and serve.