In a mixing bowl, combine all the ingredients 1-13 for meatballs and mix well. Cover and refrigerate for 2-3 hours.
Form ground meat mixture into 3 inch balls. Heat large skillet over medium heat and add olive oil. Place meat balls in the pan and cook one side for 3-4 minutes or until golden brown. Turn over the meatballs and cook for another 3-4 minutes. Turn the heat to low, place cover and cook meatballs for another 5 minutes. When meatballs are done, take them out of the skillet and set it aside.
Leave about 2 tbsp of fat in the skillet and discard the rest. Over medium heat, add marinara sauce, wine and stir well. Add back meatballs in the pan and simmer in sauce for 5-10 minutes.
While meatballs are simmering, heat small skillet over medium heat and add 1 tbsp olive oil. Once olive oil starts to sizzle, add tomatoes to the skillet and let them sit for 3-4 minutes until tomato skin blisters. Turn over the tomatoes and let the other side blister.
Transfer meatballs and sauce into a serving bowl, add tomatoes, grated cheese and basil leaves.
