Chop the onion finely.
Heat ½ tablespoon oil in the pan you will use for frying the meatballs later and cook the onions until softer and golden. Transfer to the mixing bowl and let cool slightly.
Remove the crust from the bread and soak the bread in some cold water. Squeeze it well and add it to the bowl.
Add the grated garlic, ground pork, egg, parsley, thyme, about ½ teaspoon salt (to taste) and pepper. Mix well with your hand, form small meatballs. Wet your hands from time to time, it works better. Press the meatballs slightly to make them flatter.
Place the flour on a large plate and turn the meatballs into the flour. Pat them carefully to remove the excess flour.
Heat 1 tablespoon of the remaining oil in a large cast iron or non stick pan and fry the meatballs, in batches if necessary, adding a bit more of the remaining oil between the batches.
Fry for about 2-3 minutes on each side, until they are deeply browned on the outside.
Check one to make sure that they are cooked through.
Add the meatballs to the hot sauce and stir well to coat the meatballs with the sauce.
Sprinkle with chopped parsley and serve.