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In an enormous bowl, with a fork, consolidate 2 garlic cloves, egg, milk, breadcrumbs, 1 tbsp. (5 mL) dried basil, 1/4 tsp. (1 mL) salt and a similar measure of pepper. Add meat; blend until a homogeneous combination is gotten. Structure 12 meatballs. Orchestrate in a solitary layer in a 11 x 7-inch (2 L) baking dish. Prepare at 425°F (220°C) for 10 minutes. In the mean time, in a huge bowl, consolidate the tomatoes, carrot, onion and bean stew drops. Add the leftover garlic, dried basil, salt and pepper. Pour blend over meatballs and sprinkle with cheddar. Prepare for 20 minutes or until the meatballs are cooked through and the cheddar has dissolved. Cover with new basil.