Growing up in Rome, I had a wonderful nanny, Tata Rosa, who used to make the most delicious and smallest meatballs, which my siblings and I loved to eat. I nowadays replicate them –when I’m feeling patient enough to roll tiny balls - for my daughters who also love them. Serve as canapes and finger food, which work a treat.

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• Heat the oil in a large, ideally non-stick, saucepan, then add the onion with a couple of tablespoons of warm water to help it soften. Once the water has evaporated – about 5 minutes — add the garlic, chilli, one rosemary stalk and a pinch of salt and pepper. Splash in a little wine and cook for a further minute or so.
• Meanwhile prepare the meatball mixture, ideally using a food processor for an even consistency, or mix it by hand in a bowl. Beat the eggs with the cinnamon, nutmeg and a good pinch of salt. Then tip in the minced meat and mix again. Finally moisten the breadcrumbs in the water, add them to the meat and mix thoroughly.
• Use your hands to roll the mince into mini compact round meatballs about 1.5cm diameter. Gently place the meatballs into the saucepan trying not to place one on top of another. Cook over a medium heat for a few minutes until the meatballs turn golden on all sides – gently turning them half way though. Then add another generous splash of wine, stir and cover.
• Leave to cook, covered and over a low heat, for about 20 minutes, gently stirring occasionally. If there is too little sauce or it is too thick, add a few tablespoons of water whilst cooking.
• Once the meatballs are cooked, add any remaining wine and rosemary stalks and cook for a last couple of minutes, uncovered, over medium heat.
• Serve with toothpicks as canape/finger food or as a main course.

Makes approximately 80 mini meatballs