In a bowl, mix the ground meat, egg, breadcrumbs, minced garlic, cilantro, and salt. Once everything is well combined, shape the mixture into balls, coat them in flour, and fry in plenty of oil. Remove from the heat and set aside. Now, make the sauce.

Finely chop the onion, carrot, and garlic. In a skillet, sauté the vegetables with a little salt until they start to brown. Next, pour in the wine and a splash of water. Cook for about 20 minutes over low heat. Set aside.

Pass the vegetables through a food mill or blend until smooth, then place the sauce in a pot and add the reserved meatballs. Cook the meatballs for about 10 minutes. Serve hot.

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