This good-natured, friendly dish is designed to be rib-sticking and delicious. It's a treat night classic full of robust meaty, saucy and cheesy flavour. We endorse taking things one step further and serving the meatballs on the garlic bread for an Italo-American-style meatball sub.
Preheat oven to 220°C fan-forced. Place garlic bread on a baking tray lined with baking paper and bake according to packet instructions.
Place mince, ½ the Italian Kitchen Herbs seasoning, egg and panko breadcrumbs in a large mixing bowl with 1/4 teaspoon sea salt and pepper. Using clean hands, knead mixture together until well-combined. Roll into 6 equal-sized meatballs.
Heat oil in an ovenproof frypan over medium heat. Add meatballs and cook, turning occasionally, for 6 minutes or until golden. Add tomatoes, 200ml water, remaining Italian Kitchen Herbs seasoning and stock cube and bring to a simmer. Peel and crush garlic and add to pan. Cook for 6 minutes or until meatballs are almost cooked through.
Pick basil leaves from their stems and add ½ to pan. Add parmesan and remove from heat. Gently stir through parmesan and season with salt and pepper.
Heat overhead grill to high. Sprinkle mozzarella over meatballs and place under grill for 3–4 minutes or until cheese is bubbling.
Divide meatballs between bowls and scatter with remaining basil. Serve with garlic bread.