Melt the butter in a saucepan; sauté the onions 10 minutes. Add the garlic, tomatoes, and half the salt and pepper. Bring to a boil and cook over low heat at least 20 minutes.
Meanwhile, prepare the meatballs
Mix together the ground veal, eggs, wine, cheese, and half the salt and pepper. Shape into 1-inch balls and roll lightly in the flour. (Definitely DO roll the balls in the flour. We use Wondra. Skipping this step may result in the meatballs’ falling apart, but, more importantly, the sauce will not thicken in an appealing way.*)
Add the floured meat balls to the simmering sauce. These meatballs are very, very fragile prior to cooking; so, place them in the sauce gently. Coverand cook over low heat one hour. Youmay cook in a moderate oven (325° F.) to avoid the possibility of burning the balls on the bottom of thedish, if that is a concern or if you are not going to be around to monitor thecooking constantly.
Taste for seasoning and sprinkle with the parsley, or serve it on theside at the table if you do not know if everyone likes fresh parsley. Serve with noodles.