In a large bowl, combine all the meatball ingredients, except the flour and oil. Place the flour on a plate. Shape 40 meatballs, about 30 ml each, roll them in the flour, and transfer to a clean plate.
In a non-stick skillet, lightly brown the meatballs in batches of 10, about 5 minutes per batch, stirring. Transfer to a slow cooker.
Deglaze the skillet with the wine and reduce to three-quarters. Add the bouillon and heat for 5 minutes. Cover the meatballs with this sauce then add the carrots, celery and smoked meat.
Cook for 6 hours on low.
Serve with small potatoes, boiled in salted water and tossed in a bit of butter.