Mix ground meat with nutmeg, parsley flakes, salt, and pepper. Using your hands, mix the ingredients until combined. Shape the meatballs to the size of a golf ball.

Cut Roma tomato into medium size cubes.

Add the oil to a pot and heat over medium heat.

When the oil gets hot, add meatballs to the pot and cook them until they get a golden brown color. Flip the meatballs while cooking so they can cook equally on all sides.

When meatballs are cooked, add heavy cream, and Roma tomato cubes. Simmer the sauce for 5 minutes with occasional gentle stirring.

Add tomato paste, dry sage, dry thyme, dry oregano, dry basil, parsley flakes, salt, and pepper. Stir the sauce and simmer it for another 5 minutes.

In the end, add finely grated cheese, and stir it to combine. Serve No Allium Marry Me Meatballs with cooked pasta.