In a large bowl, combine the ground beef and pork, the slice of bread (soaked well in milk), eggs, chopped garlic, chopped parsley, and cumin.

Mix all the ingredients thoroughly with your hands until you have a uniform mixture.

Take portions of the mixture and form balls about 1 1/2 inches (4 cm) in diameter. Roll them in flour and set them aside on a tray until all the mixture is used.

In a large skillet, pour a generous amount of olive oil. Heat over medium heat and add the meatballs one by one.

Cook the meatballs until they are browned on the outside but still raw inside. Make sure to use moderate heat so the flour doesn't burn.

Remove all the meatballs from the oil and set them aside.

In the remaining oil, add the white wine. Let it come to a boil so the alcohol evaporates, then add the beef broth.

If you prefer, you can transfer the oil to a large pot instead of using the same skillet where you fried the meatballs.

If you don't have broth, you can use 1 cup water (240 ml) and a bouillon cube instead.

Stir with a whisk to combine everything until the sauce thickens slightly.

Return the meatballs to the Spanish-style sauce and cook everything together for about 15 minutes. This will allow the sauce to reduce and the meatballs to finish cooking while absorbing the flavor.

You can also add some vegetables if you like. Chop carrots and onions, sauté them well in the oil, then add the white wine.

Near the end, while the meatballs are simmering in the sauce, you can add some peas if you like.

The photo isn't my best presentation since I'm freezing the portions. I'll add more photos as soon as I can.