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To make the meatballs, chuck the mince into a bowl and add the ricotta, breadcrumbs, egg, garlic, parsley, chilli flakes and a good pinch of salt and pepper. Mix together and pop into the fridge for 10 minutes to firm up. Roll into 12 golf ball sized meatballs.
Heat 2 tbsp of the oil in a large pan over a medium heat and add the meatballs. Cook for 5-6 minutes on two sides to get some colour on them and then remove from the pan.
To make the sauce, heat the remaining oil in the pan and add the onion, garlic and chilli. Cook, stirring occasionally, for 3-4 minutes until golden and then pour int the wine to deglaze the pan. Cook that for 2-3 minutes or until the boozy smell has gone. Add the tomato passata and a big pinch of salt and pepper. Stir together and bring to the boil. Check the seasoning and chilli here, adding more to taste.
Pop the meatballs back into the pan and cover. Reduce the heat a little and cook for 8-10 minutes or until just cooked through. Scatter over the parsley leaves and serve immediately with tonnes of grated Parm.