Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, moisten bread with stock or milk.
In a mixing bowl, mix beef with the wine and season with salt and pepper. Squeeze excess liquid from bread and tear it into small breadcrumbs as you add them to the bowl with the meat. Add nutmeg, garlic, herbs, egg, cheese and a fat drizzle of EVOO. Mix to combine with your hands.
Using a scoop, roll 20-24 balls and place them on the parchment-lined baking sheet. Roast 18-20 minutes.