Method

1. Place the ground meat, bread crumbs, parsley, parmesan, salt, pepper, nutmeg, egg in a bowl. Combine very lightly using the paddle attachment of a stand mixer.
2. Using your hands or meatball spoons lightly form the mixture into 2-inch meatballs.
3. Pour oil into a large heated skillet.
4. In batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs and remove the seared meatball to a plate covered with paper towels.
5. For the sauce, heat oil in the same pan.
6. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes.
7. Add the garlic and cook for 1 minute.
8. Deglaze the pan by adding wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates.
9. Stir in the tomatoes, parsley, salt, and pepper.
10. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.
11. Serve hot on cooked spaghetti.