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Brown meatballs (3-4 min), add garlic for last 15 seconds. Reduce stock by half (1 min), add everything else, simmer 4 minutes. Serve!
Brown meatballs - Heat the oil in a large non-stick pan over high heat. Add the meatballs and stir for 4 - 5 minutes until lightly browned but still raw inside. (Note 4)
Add garlic and stir for just 15 seconds until light golden (careful, don't let it burn!)
Simmer - Add the stock and simmer rapidly for 1 minute to reduce by half. Add everything else, stir, bring to a simmer, then lower heat to medium high and let it simmer energetically (but not crazy rapidly) for 4 minutes.
Serve with lots of parmesan and hand-torn basil leaves over pasta, polenta, mash or other starchy vehicle of choice, or stuff into subs!
Add cooked pasta with ½ cup of the pasta cooking water into the pan with meatballs. Toss over medium heat for 1 - 2 minutes until the sauce is stuck to the pasta and it's stained red, rather than pooled in the base of the pan. Divide between bowls and enjoy!