In a bowl, combine the ground meat with salt, garlic, and cilantro. Add the eggs and mix well. Gradually add breadcrumbs until the mixture holds together, then shape into small balls.

Coat each meatball in flour. In a skillet with a little oil, brown the meatballs on all sides. Place them on a paper towel to absorb excess oil.

Chop the onion and sauté it in a pot with a generous amount of olive oil. When the onion is soft, add the white wine and let it cook until the alcohol evaporates.

Once the alcohol has evaporated, add the tomato sauce and the meatballs. Let everything cook together for about 15 minutes so the sauce and meatballs blend well.