1 lb (454 g) lean ground pork or veal

3/4 cup (55 g) grated Parmigiano-Reggiano cheese

1/4 cup (60 ml) milk

2 tbsp bread crumbs

1 egg

2 cloves garlic, finely chopped

1 tbsp chopped fresh basil leaves

1 pinch nutmeg

In a bowl, combine all the ingredients. Season with salt and pepper. Shape into 8 meatballs, using about 1/3 cup (75 ml) of the mixture for each. Set aside.

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