Season the ground meat with chopped garlic, 2 or 3 tablespoons chopped cilantro, salt, pepper, the 3 eggs, and the milk. Gradually add breadcrumbs until the mixture is firm enough to shape into balls.

Roll the meatballs in flour and fry them. They don't need to be fully cooked, as they will finish cooking in the sauce.

In a pot, heat a generous splash of olive oil and toast the 4 slices of bread. Remove the bread and set aside.

Add the chopped onions and 3 or 4 cloves of garlic to the same oil and sauté until golden. While the onions cook, grate the two tomatoes. In a food processor or mortar, blend the toasted bread with 1 tablespoon sweet paprika, 1 tablespoon cumin, and the 2 whole cloves. Add a little chicken broth to help blend everything together.

Add the grated tomato to the pot and cook for a few minutes. Pour in 1 cup of white wine and let the alcohol evaporate.

Finally, add the bread and spice mixture, the chicken broth, and the meatballs to the pot. Simmer for 20 to 25 minutes, and it's ready!