Using wet hands, roll the mixture into mini meatballs about 1 inch in diameter—it will yield between 30-40 depending on the exact side. Place them on a lined baking sheet and refrigerate if you're not ready to cook them right away.

In a deep pan over medium heat, add 1 tbsp of the olive oil. Once shimmering, add the meatballs and cook until browned on all sides, about 5 minutes. Transfer them to a plate and set aside; they do not need to be fully cooked at this point as they’ll finish cooking and warm back up later when we add them back to the sauce.

Add the remaining 2 tbsp olive oil to the same pan. Sauté the onion until softened and translucent, about 3 minutes. Add the garlic and cook for another minute, until fragrant.

Add in the tomato paste, stirring for about 2 minutes until it darkens to a brick-red colour.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until most of the wine has evaporated, about 2-3 minutes.

Add the pasta, chicken stock, and Parmesan rind to the pan. Stir to combine, then increase the heat to medium-high and bring to a bubble. Reduce the heat to medium-low and let this simmer, stirring occasionally, until the pasta is almost al dente. The timing will depend on the pasta shape; mine took about 10 minutes. Add more stock, a splash at a time, if the pan becomes too dry or the pasta needs more time to cook.

Remove and discard the Parmesan rind, then gently stir in the heavy cream. Return the meatballs to the pan and simmer for about 5 minutes, until they are cooked through and the sauce has reduced slightly.

Taste and adjust the seasoning if needed—chicken stock can be quite salty, but you may still want to add a pinch of salt.

I like finishing with some grated Parmesan, freshly cracked black pepper, and fresh basil!