Combine the ground beef, pork, bread crumbs, garlic, eggs, nutmeg, salt and pepper in a large bowl. Form into cocktail size meatballs and dust with flour.
Heat the oil in a large casserole and sauté the meatballs in batches until well browned on all sides. Remove to a plate.
Heat the oil and add the onion, garlic and green pepper and cook, stirring occasionally, for 5 minutes. Add the tomato, wine, broth and meatballs and cook on low, covered, for 45 minutes. This can be served immediately or made in advance and gently warmed prior to serving.
Serve in the casserole dish or in a large, shallow serving dish with toothpicks on the side.