For the Meatballs: combine bread and buttermilk in small bowl, mashing occasionally with a fork, until smooth paste forms, about 10 minutes. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2 inch round meatballs, repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on a large plate, covered loosely with plastic wrap, and refrigerated for several house.) Heat 1/4 inch vegetable oil over medium high heat in 10 or 11 inch saute pan. When edge of meatball is dipped in the oil sizzles, add meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel lined plate; set aside. Repeat, if necessary with remaining meatballs. For the Sauce: Discard the oil in the pan leaving behind any browned bits. Add olive oil along with garlic, saute, scraping up any browned bits. just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame. Serve over your choice of pasta. Recipe by: Jan/Feb 1998 issue Posted to FOODWINE Digest by Terry Pogue on Dec 17, 1997