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1
In a food processor, blend garlic, stale bread pieces (or breadcrumbs), parsley, basil, salt, red pepper, and nutmeg until finely chopped and fully combined, about 1 to 2 minutes.
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2
In a large bowl, lightly beat the egg. Add the ricotta, sausage meat, and the mixture from the food processor, and gently mix it all by hand until homogenous. To test seasoning, fry a tiny piece of the mixture in a skillet until cooked through. Then, add salt to the raw mixture if needed.
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3
If using cornstarch for an extra crispy exterior, sprinkle it onto a large, dry plate. Take about a teaspoon of the meat mixture, gently form a ball with your palms, then very lightly roll in the cornstarch just to coat. Set aside. (If you're not using the cornstarch, just form the ball and set aside.) Repeat with the remainder of mixture-you should get about 70 to 75 meatballs with a roughly 1-inch diameter. (I promise, this'll go more quickly than you'd think.)
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4
In a cast iron skillet, heat the vegetable oil until shimmering. Add the meatballs gently with a slotted spatula, and fry for about 3 minutes on each side, until they have a crispy brown shell all around. Remove one meatball with a slotted spoon and cut it open to test for doneness. Once done, remove all of the meatballs with a slotted spoon and transfer to a paper towel-lined plate. (Depending on your skillet size, you can do this in two batches to avoid overcrowding.)
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5
To serve, toss with your favorite pasta and cozy sauce, and top with an irresponsibly large sprinkling of Parmesan.
