Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 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.
Step 3
Place the meat in a mixing bowl and add salt and pepper, the crumb mixture, parsley, and egg. Cover a baking sheet with parchment paper and grab a small scooper if you’d like extra help rolling meatballs. Roll the balls into the size of walnuts and drizzle them with some EVOO. Roast for 10 to 12 minutes to cook through.
Step 4
Bring a large pot of water to a boil for the pasta. When the water boils, salt it and cook the pasta to al dente.
Step 5
Meanwhile, heat a sauce pot or Dutch oven over medium heat with the 2 tablespoons of EVOO. Add the garlic and onions and cook gently for 5 to 6 minutes to soften. Add the wine and stir for 30 seconds, then add the stock and tomatoes. Season with salt and a little pepper and simmer for 10 minutes to thicken. Stir in the basil.
Step 6
Drain the pasta and toss with the butter, a handful of cheese, and a few ladles of sauce. Add the meatballs to the remaining sauce and turn to coat. Serve the pasta in shallow bowls with mini meatballs on top. Pass the grated cheese at the table.
