Meatballs in Tomato and Pecorino Romano Sauce

Meatballs

• 450 gms – 1 lb. beef chuck steak or beef mince
• 50 gms – 1.75 oz. Parmigiano Reggiano finely grated
• 100 gms – 3.5 oz. breadcrumbs
• 1 egg
• 1 tbsp parsley chopped
• 1 pinch grated nutmeg
• 1 tsp salt
• 1 pinch pepper

Tomato and Pecorino Romano Sauce

• 2 tbsp extra virgin olive oil
• 1 tsp chlli flakes
• ½ small onion finely chopped
• 250 gms – 1 cup finely diced tomatoes
• 30 ml – 1/8 cup white wine
• 30 ml – 1/8 cup water
• salt to taste
• 4 tbsp pecorino romano finely grated