1 & 1/2 lb. ground meat
4 slices white bread, trimmed of crusts
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 cup red wine
1 tsp. onion powder (not salt)
Oil for frying
2 - 8 oz cans tomato sauce
1 cup water
Have the meat ground twice, if possible. Soak the bread in cold water and squeeze out the excess well. In a large bowl, mix the meat, bread, garlic, cumin, onion, powder wine and egg together by hand. Shape into long meatballs, about 3 inches in length (or round if you like better).
In deep pot, heat tomato sauce, water, salt, pepper.
Heat oil in heavy fry an. Fry meatballs until brown on all sides. Remove them from fry pan with slotted spoon and place in pot of tomato mixture. (My note: if you want less fat in the sauce, drain the meatballs on a plate covered with paper towels.) Simmer until sauce looks thickened, about 20 minutes.