With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
In a large bowl, combine the bread with the yogurt and broth. Allow to soak for 5 minutes. Add the remaining ingredients and stir with your hands or a wooden spoon until smooth. Season with salt and pepper.
With lightly oiled hands, shape each meatball with about 45 ml (3 tablespoons) of the meat mixture. Place on the baking sheet and bake for about 10 minutes, stirring occasionally, until the meatballs are golden brown. Set aside.
In a large saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Deglaze with the wine and reduce by half. Add the tomatoes, broth, and Worcestershire sauce. Season with salt and pepper. Bring to a boil and add the meatballs. Simmer gently for about 30 minutes. Adjust the seasoning. Serve over the pasta of your choice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.