In a large mixing bowl, mix the following ingredients until well incorporated.

Divide the meat mixture into even size portions and roll the mixture between your palms to form tight balls (about golf ball size). Place the meatballs on a tray or plate and set aside. You may use gloves in this step.

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

Add enough meatballs to cover the cookware without overcrowding, and sear the first side for 2 minutes or until some browning begins to show on the bottom edges.

Sear the second side for 2 minutes or until some browning begins to show on the edges. While they sear, prepare a plate or tray lined with paper towels.

Turn the heat off, then transfer the meatballs to a plate or tray lined with paper towels and set aside, and drain any remaining oil. If you have more meatballs, repeat the cooking steps untill all meatballs are seared.

Add the oil, then preheat the cookware to 300°F/ 150°C (medium- low).

Cook the garlic for 30 seconds to 1 minute or until slightly toasted.

Stir all ingredients into the pan. Lower the temperature to 225°F/ 105°C (low), then cook the meatballs for 14- 15 minutes or until cooked through. Shake the pan gently as they cook.

Turn off the heat and stir in the sliced basil. Serve the meatballs hot over sliced and toasted bread as filling for your favorite sub sandwich or over cooked pasta. Top with shredded mozzarella for a yummy dish.