Put some garlic and olive oil into a pot.
Add tomatoes sliced in four.
Put high fire and cover.
Add water if the tomatoes start to burn.
After a while, add some basil and blend the tomatoes all together to get a nice liquid sauce.

Mix the meat together in a bowl.
Add the bread crumble.
Add the eggs and the cheese.
Put salt, pepper and muscat nuts.

Make the polpette and cook them into the tomatoe sauce.