1Combine mince, egg, rice, Garlic Paste and 1 tablespoon of Lightly Dried Basil. Season well with salt and pepper. Roll mince mixture into 16 even sized meatballs.
2Pour passata into a deep saucepan with lid. Swirl 1 cup (250 mL) water around the empty jar and add to the pan. Stir through remaining lightly dried basil and season well with salt and pepper. Bring to a gentle boil.
3Gently submerge balls in simmering sauce. Cover and simmer for 40-45 min or until rice is tender and poking out of the meatballs. Serve with crusty bread and a green salad.