In a large bowl, combine the ground meat with the minced garlic and parsley, black pepper, eggs, and a small handful of salt. Mix well, preferably with clean hands or thin gloves. Add a small glass of breadcrumbs and continue mixing until well combined.

After resting, start shaping the meatballs. Put a tablespoon of flour in a small glass or cup, add a small ball of meat (size to your liking), and swirl the glass around until the meatball is round and coated in flour.

With a little patience, shape all the meatballs—about 35 medium meatballs from 2.2 lbs of meat.

Fry the meatballs in plenty of oil.

Remove them and place on paper towels to absorb excess oil.

To make the sauce, sauté the onion and bay leaves. After a few minutes, add the mushrooms and carrot. Cook for a few more minutes, then add flour to help thicken the sauce. Stir, then add the tomato sauce. Next, pour in the wine. Stir well and let the alcohol evaporate.

Add the broth to the sautéed mixture, and when it comes to a boil, add the meatballs.

Cover and simmer on low heat for 30-40 minutes so the meatballs stay juicy.

Plate and serve the desired amount for each person.