Heat a tablespoon of oil in a large pan together with the shallots previously peeled and cut into slices, ground pepper and a pinch of salt, sauté for 2 minutes and then add the peeled tomato (which you have broken up with a fork) and ladle of water to stretch the sauce, cook at a medium low flame with the lid for 15/20 minutes.
Meanwhile, in a bowl, put the minced meat, the Nduja and a pinch of salt mix with your hands for a few minutes.
Add the grated Pecorino and Parmesan, the two egg yolks, chopped olives, half of the breadcrumbs and peeled and finely chopped garlic. Mix with your hands until it is a smooth paste. Form round classic meatballs then coat them in breadcrumbs.
Pour 5 tablespoons of oil in a pan and when hot, lay the meatballs and fry for 3-4 minutes then transfer them into the pan with the tomato sauce, mix them with the sauce and cook for about 10/15 minutes with the lid on.