Put the beef in a mixing bowl and add 1 1/2 teaspoons of the salt, 1/2 teaspoon of the black pepper, the cayenne, and the chopped onions. Mix well with your hands. Make 12 meatballs. Insert a clove of garlic in the center of each and pinch the beef around it. Combine the flour with the rub in shallow plate. Roll the meatballs evenly in the flour mixture. Reserve any excess flour.

Heat the oil in a large saucepan over high heat. Add the meatballs and brown evenly, using a spoon to turn them. With a slotted spoon, remove the meatballs and set aside.

Reduce the heat to medium and add the reserved flour mixture. Stirring constantly for 3 to 4 minutes, make a dark brown roux, the color of chocolate.

Add the sliced onions, the remaining 1 teaspoon salt, remaining 1/4 teaspoon black pepper, and the bay leaves. Cook, stirring occasionally, for about 10 minutes, or until the onions are very soft. Add the water and mix well to combine. Bring to a boil and return the meatballs to the pot. Reduce the heat and simmer, uncovered, for about 1 hour. Skim off any fat that has risen to the surface. Remove the bay leaves.

Add the parsley and serve immediately.