Mix the following ingredients in a bowl. Portion into 12 even portions and roll the mixture between your palms to form tight balls about the size of a golf ball. Lay the meatballs on a tray or plate and set aside.

Add the oil and preheat the pan to 435°F/225°C (high).

Add 6-7 meatballs to the pan without overcrowding. Cook for 2 minutes on each side or until slightly charred on both sides. Once the meatballs are seared off completely, remove and transfer to a plate or tray lined with paper towels. Continue searing off the remaining meatballs. Once all the meatballs are seared, set aside for later use. Don't wash the pan.

Add some more oil and set the pan to 300°F/150°C (medium). Allow to preheat.

Add the chopped garlic to the pan and cook for 45 seconds to 1 minute, or until the garlic starts to cook and brown, making sure not to burn it.

Reduce the temperature to 235°F/115°C and stir in the tomatoes and seasoning. Arrange the meatballs in the sauce and cook for 10-15 minutes or until the sauce has reduced by half and the meatballs are cooked through (Internal temperature of 155°F/68°C or you can cut into one to check). Gently shake the pan and stir occasionally to ensure even doneness.

Stir in the sliced basil before serving the meatballs over pasta, or in your favorite sub sandwich. Top with shredded mozzarella for a yummy finish.