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1
Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
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2
Then, squeeze out and reserve the excess wine.
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3
In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
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4
Mix the ingredients until thoroughly blended.
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5
Cover and chill for 1 to 2 hours.
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6
Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
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7
Dredge them in flour.
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8
Heat olive oil in a large frying pan.
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9
Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
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10
Remove from the pan using a slotted spoon and set aside.
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11
Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
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12
Add all the sauce ingredients, and the reserved wine.
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13
Bring to a boil and simmer until the sauce is thick.
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14
Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
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15
Serve hot with rice, french fries, or mashed potatoes.
