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Beat the eggs in a bowl with the garlic, squeezed bread, and parsley.
Add the grated cheeses to make a consistent dough and let it rest for half an hour.
Using two spoons, make quenelles from the dough or shape elongated meatballs with your hands.
Heat plenty of extra virgin olive oil in a frying pan to 130/140 degrees and fry the meatballs until they puff up and take on a golden color.
Lay the fried meatballs on a tray with paper towels underneath.
For the sauce, heat oil in a pan, add crushed garlic and chopped onion.
When the garlic has browned, remove it, add the sprig of basil, and pour in the tomato slices.
After ⅚ minutes of cooking, lay the meatballs in the sauce, cover with vegetable broth, and cook for another 5 minutes.
Season with salt and serve with a drizzle of extra virgin olive oil.