Put a splash of olive oil in a skillet over low heat and sauté the meatballs. Stir until brown on all sides and set aside.
In the same pan, add a little more oil (if needed), and fry the onion and sliced garlic clove.
When the onion becomes clear and transparent, add the carrots.
Then add the mushrooms. Stir a few times and mix in the tomato.
When the tomato is ready, add the flour. After a few seconds, pour in the white wine. When the alcohol has evaporated, add the meatballs back to the pan, along with the peas, and cover them in hot vegetable broth.
Season with salt and cook for about 10-15 minutes, stirring occasionally to prevent the meatballs from sticking. If necessary, add a little more broth.