In a medium bowl, mix ground lamb, egg, mashed garlic, parsley, salt, and black pepper.

In another medium bowl, soak bread crumbs in red wine.

Add the crumb mixture to the lamb mixture and mix well.

Shape into approximately 30 (1-inch) balls.

Over high heat, heat olive oil in a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer.

Add the meatballs and cook, turning occasionally, until browned on all sides.

Add the finely chopped onion and cook, stirring, until wilted and transparent.

Add the brandy and, standing well away from the casserole dish, ignite the liquid with a match or kitchen lighter.

Stir until the flames die out.

Stir in the tomato sauce and broth.

Season with salt.

Reduce the heat to low, cover, and simmer for 45 minutes.

If using earthenware, serve hot in the dish, or transfer to a platter.