Instructions

1. To make the meatballs, add the onion, garlic, Parmesan cheese, breadcrumbs and egg to a large bowl. Mix to combine. Add the pork and beef along with the salt and nutmeg. Using your hands, finish incorporating the mixture together.
2. Slightly wet your hands and begin forming very small meatballs, using a teaspoon measure to form them. You should end up with roughly 100 meatballs.
3. In a large nonstick skillet, heat 1/4 cup of oil over medium-high heat. Wait a minute until the oil is hot. Add one meatball to test the heat of the oil; it should sizzle when it hits the pan. Add all of the meatballs and cook undisturbed for about 3-5 minutes, until they are browned on the first side. Using a spatula or wooden spoon, gently jostle the meatballs so the other sides can cook, about 3 more minutes. Remove the meatballs and place on a pan or plate.
4. Reduce the heat to medium-low and add 2 more tablespoons of olive oil. Allow the oil to heat up for 30 seconds. Add the oregano and garlic. Stir occasionally and cook for about 2 minutes or until the garlic is just beginning to brown. Add the passata, Parmesan rind, basil and salt and bring to a low simmer over medium-low heat. Maintain a low simmer and cook for 10 minutes, covered with a lid. After 10 minutes, remove the lid and add the mini meatballs and gently coat in sauce, and cook for an additional 5 minutes. Remove the basil, Parmesan rind and garlic cloves. Taste the sauce and add more salt, if necessary.
5. Meanwhile, Bring a large pot of salted water to a boil. Add the pasta to the boiling salted water and cook to al dente package instructions, about 12 minutes. Using tongs or a slotted pasta spoon, take the pasta and add it directly to the sauce. Gently toss to coat in the sauce entirely. Serve with extra Parmesan and basil, if desired.