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Prepare a stock with the meat and vegetables.
When the meat is cooked, pass it through a meat grinder together with the vegetables, garlic and bread soaked in milk. Put the mixture in a glass bowl.
At this point, add the whole egg, grated cheese, nutmeg and season with salt and pepper. Knead well so that all the ingredients and flavours can blend together.
Then make the meatballs, ensuring they are slightly flattened, and cover them in the breadcrumbs. Brown them in a pan with two tablespoons of extra virgin olive oil and a knob of butter. The meatballs are ready when they are golden brown and crunchy.