Take meat, breadcrumbs, eggs and cheese and mix together with your hands in a large bowl. Heat ½ cup of Filippo Berio Olive Oil in a large frying pan over medium heat.
Add garlic and onion, sauté until translucent, about 3 min, transfer to a large pot.
Add tomatoes, tomato paste, wine and basil in the pot, stir and bring to a boil on high heat, then simmer at low heat.
Roll meat into balls, about golf ball size. Clean frying pan and heat 1 cup of Filippo Berio Olive Oil over medium heat.
Brown the meatballs for 1 minute on each side and then transfer to the pot. Cook on medium heat for 2 hours.