In a large bowl, add the grated pecorino. Break up any clumps with your hands to make sure it is finely grated. Then, add the breadcrumbs and chopped parsley.

In a medium bowl, pour in enough water to cover and soak the bread. Once softened, squeeze out all the water and crumble it with your hands, straight into the cheese ball mix.

Add the eggs to the pecorino mixture and mix well with your hands until fully combined.

Wet your hands to prevent sticking and start forming the mixture into small balls, around 4cm in diameter. Repeat until all your mixture is finished and place each cheese ball onto the tray lined with baking paper.

Pour a generous amount of EVOO into a large pan over low heat. Add a splash of water and the crushed garlic. Cook the garlic until golden.

Add the passata and mix well. Let it cook over low heat for 20 minutes.

While waiting for the sauce to cook, fill at least half of a small pot with sunflower oil and heat to 150°C / 302°F (or until the tip of a toothpick sizzles up when you submerge the tip in the oil).

Using a sieve, carefully transfer the cheeseball into the hot oil. Fry in batches of five (or as many as you choose depending on the size of your pot, ensuring not to overcrowd it). Let them cook for 1 minute before moving them around to prevent breaking and cook evenly all over.

Fry the cheese balls for 2-3 minutes or until golden brown. Transfer them to a plate lined with a paper towel to absorb excess oil.

Season the sauce with salt and pepper to taste.

Tear the basil leaves by hand and add them to the pan.

Add the cheese balls to the warm sauce. Use a spoon to gently turn them around, so they will be fully coated.

Keep the heat low and let the cheese balls cook in the sauce for 10 minutes, turning them slightly so they are well-coated.