First, soak the bread with a little warm water, then squeeze it well.
Add the minced meat with bread, chopped fresh basil, parmesan, egg, pesto and a little salt in a bowl (remember that pesto and parmesan will contribute to the flavor of the mixture).
Mix until a homogeneous mixture is obtained.
With wet hands, form the patties, more or less the size of a walnut, and pass them in the flour.
Heat a drizzle of oil in a non-stick pan, then quickly brown the meatballs, then blend with the wine, cover with the lid and cook for about 10 minutes on medium-low heat.
Remove the lid and shrink the sauce.
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