Combine ground beef, onion, bell pepper, eggs, milk, cracker meal, mustard, salt and black pepper. Shape into meatballs and roll in flour.
Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Working in batches, brown meatballs on all sides until golden brown. Transfer to paper towel lined plate. Discard oil and wipe pan with a paper towel.
In the same pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and bell pepper, and sauté 3-4 minutes until tender. Add garlic and continue to sauté for 30 seconds. Add tomato sauce, water, white wine, ketchup, sugar, and salt and pepper; cook, covered, on low heat for 30 minutes, stirring occasionally.
Add parsley; stir to combine. Serve with white rice. Enjoy!
