Mix together ground beef, parsley, garlic, egg, bread crumbs, wine and a ½ tsp of salt in a medium bowl.

Shape into meatballs by rolling the between your hands.

Coat the meatballs in flour.

Heat oil in a skillet and fry the meatballs over medium heat until browned all over.

Remove the meatballs from the skillet with a slotted spoon, and pour off the oil.

Add in the olive oil and heat.

Add the onions and cook over low heat for about 5 minutes stirring occasionally.

Add the tomato and cook for 6 to 8 minutes stirring occasionally and breaking them up.

Stir in 2 ½ cups of water and season with salt.

Bring the sauce to a boil then let it cool slightly. Blend the sauce until smooth with an immersion blender, or remove to a regular blender or food processor. Return the sauce to the pan if not processed with an emersion blender and return meatballs to the sauce. Heat over medium heat.

Crush the saffron threads in a mortar and add ½ cup of water, then add to the sauce.

Simmer the meatballs in the sauce for 15 to 20 minutes, and then serve.