-
1
Preheat the oven to 425F.
-
2
In a small bowl, combine the bread crumbs with the cheese and nutmeg, then add the milk to barely dampen the crumbs, working the moisture through with your fingertips.
-
3
Place the meat in a mixing bowl and add salt and pepper, the crumb mixture, parsley, and egg.
-
4
Cover a baking sheet with parchment paper and grab a small scooper if youd like extra help rolling meatballs.
-
5
Roll the balls into the size of walnuts and drizzle them with some EVOO.
-
6
Roast for 10 to 12 minutes to cook through.
-
7
Bring a large pot of water to a boil for the pasta.
-
8
When the water boils, salt it and cook the pasta to al dente.
-
9
Meanwhile, heat a sauce pot or Dutch oven over medium heat with the 2 tablespoons of EVOO.
-
10
Add the garlic and onions and cook gently for 5 to 6 minutes to soften.
-
11
Add the wine and stir for 30 seconds, then add the stock and tomatoes.
-
12
Season with salt and a little pepper and simmer for 10 minutes to thicken.
-
13
Stir in the basil.
-
14
Drain the pasta and toss with the butter, a handful of cheese, and a few ladles of sauce.
-
15
Add the meatballs to the remaining sauce and turn to coat.
-
16
Serve the pasta in shallow bowls with mini meatballs on top.
-
17
Pass the grated cheese at the table.
