Remove the crust from the bread slices. Heat the milk and drizzle over it. Leave to stand for about ten minutes. Next, squeeze well and chop the bread.
Peel the onion and garlic. Remove the stones from the olives. Chop everything.
Put the mince in a suitable bowl and add prepared ingredients. Mix egg and cumin and add them as well.
Season with salt and pepper and mix well. With moistened hands, form balls the size of a walnut from the minced meat dough. Place on a baking sheet and cover with foil to cool for about an hour to allow the flavors to combine.
For the sauce, heat the olive oil in a large frying pan.
Add tomatoes and tomato juice. Put the cloves, bay leaf and cumin in a tea ball or a piece of gauze and add with the cinnamon sticks. Make the sauce with the lid closed on a low fire for thirty minutes.
In the meantime, put the onions in boiling water for one minute, then take them out and cool them. Put the olives in the hot water, blanch for two minutes and drain. Cut the root of the onion into small pieces and squeeze them out of the skin.
Add the onion and the olives to the sauce and cook for another thirty to forty minutes with the lid closed, adding a little tomato juice or water if necessary. Season with salt and freshly ground pepper.
Roll the meatballs sparingly in the flour. Put them in