In a bowl, mix the meats, bread crumbs, eggs, chopped or grated garlic, parsley and milk. Mix well until you have a smooth paste, season and mix again. Let the mixture marinate for 30 minutes. Meanwhile, dice the potatoes cubes and fry in plenty of hot oil. Reserve. Shape the meatballs and coat in flour. Fry in the the potato oil. Reserve. Separately, saute the chopped onion in a pan with oil. Add the carrots, peeled and cut into slices. Halfway through cooking, add the chopped garlic, stir and add the wine. Let the alcohol evaporate and add the broth. Cook for about 15 minutes. Strain. Cook peas in the sauce and add the potatoes and meatballs at the last minute. Let stand a few minutes before serving.