Method

• 1.
  Combine mince, mortadella, egg, breadcrumbs and chopped herbs in a large bowl. Season with fine salt and freshly ground black pepper. Using clean hands, mix to combine, then shape a 1/3-cup measure of mixture into a firm meatball.
• 2.
  Transfer to a plate. Repeat to make 18 balls. Heat oil in a large, deep cast-iron pan over medium-high heat. Cook meatballs in two batches, turning occasionally, for 8 minutes or until deep golden all over and partially cooked through. Transfer to a large plate and cover loosely with foil to keep warm.
• 3.
  Reduce heat to medium-low. Add garlic, tomatoes and basil sprigs to same pan. Cook, stirring occasionally and lightly breaking up tomatoes with the back of a spoon, for 25 minutes or until sauce is reduced and a rich red colour.
• 4.
  Return meatballs and any resting juices to pan with the sugo. Cook, turning occasionally, for 4-5 minutes until meatballs are coated with sugo and cooked through. Tear over mozzarella and remove pan from heat. Stand for 3 minutes or until cheese starts to melt.
• 5.
  Serve sprinkled with extra basil.