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Transfer the sauce to a blender, add the remaining basil and the butter, and puree until smooth. Add salt and pepper to taste.
Heat some vegetable oil in a large skillet over medium-high heat. Add the meatballs and fry until golden brown all over, 4 to 5 minutes. Add the tomato sauce; finish cooking the meatballs in the sauce.
Serve garnished with bitter greens and shaved Parmesan.