Combine ground meat, eggs, garlic, parsley, salt, and pepper in a large bowl.

Soften bread crumbs with red wine for 10 minutes in a small bowl.

Add the bread crumb and wine mixture to the meat mixture and mix well using your hands.

Form meatballs into 1-inch balls for appetizers or 3-inch balls for a main dish.

Heat olive oil in a large non-stick casserole dish or Dutch oven over medium-high heat.

Brown the meatballs in batches, adding more oil as needed.

Transfer browned meatballs to paper towels to drain.

Add more oil to the pan if needed, then cook diced onion gently over medium heat until softened.

Return the meatballs to the pan and stir gently to warm them.

Pour brandy into the pan and carefully ignite it with a match.

Stir the meatballs gently until the flames subside completely.

Add tomato sauce and beef broth.

Salt to taste, stir to combine, and cover.

Cook over low heat for 45 minutes, checking occasionally to ensure there is enough liquid.

Add more wine or broth if needed to maintain a saucy consistency.

Serve the meatballs hot as an appetizer or main course.