• 1/2 tiny Vidalia onion, chopped
  • 1 teaspoon grated pecorino cheese
  • 1/2 teaspoon quail egg, whisked
  • 1 teaspoon breadcrumbs
  • 1/2 tablespoon ground beef
  • 1/2 tablespoon ground pork
  • 1/4 teaspoon chopped parsley
  • Cooking oil
  • 1/2 tiny garlic clove, minced
  • 1 tablespoon canned tomato
  • 1 basil leaf, torn
  • 1 ounce spaghetti, cooked
  • Parmesan and parsley, for garnish


  1. In a small bowl add onion, cheese, egg, breadcrumbs and meat. Stir to combine. Stir in parsley, then form mixture into tiny meatballs.
  2. Set a frying pan over medium heat and add oil. Place meatballs in pan and cook until browned. Remove to a plate.
  3. In a saucepan, add oil, garlic, tomatoes, basil and a splash of red wine. Stir to combine and bring to a boil. Place meatballs in sauce and stir to coat.
  4. Transfer to a plate. Sprinkle with Parmesan and serve alongside spaghetti.