In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily.
Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
Fry all the meatballs like this, putting them aside when done.
Make the sauce: Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.
Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.