Add the meat, the 2 tablespoons of the parsley, the scallions, the bulgur, the egg, and the 2 tablespoons of olive oil

Add in the 2 cloves of the minced garlic, the cumin, the salt, and the pepper to a large bowl and stir with a large wooden spoon until the mixture is very well combined.

Cover with a plastic wrap and refrigerate for about 1 to 4 hours to let the flavors set

Remove the bowl with the ingredients from the refrigerator and shape into meat balls of about 1 to 2 inches of thickness of the same size

Arrange the meatballs over a plate; then cover with a plastic wrap and put into the refrigerator

Add the remaining quantity of olive oil to a large deep skillet and set the heat to medium high

Sauté the onions for about 4 to 5 minutes; then add in the rest of the garlic and sauté for 1 additional minute

Pour in the wine and cook for an additional minute; then stir in the tomatoes with the juices together with the cinnamon stick and the water; then stir in the tomatoes with the juices and the cinnamon stick

Pour in the water and bring your mixture to a boil; then let simmer for about twenty minutes

Sprinkle with parsley; then serve and enjoy your dish!