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1
To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
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2
Form the mixture into meatballs the size of a cherry tomato for appetizers or 1 inch in diameter for a main course with pasta.
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3
Cover and refrigerate until ready to use, or for up to overnight.
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4
To make the sauce, whisk together the cheese, oil, cream, and basil in a small bowl.
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5
Set aside until ready to use.
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6
Combine 1 tablespoon butter and 1 tablespoon oil in a large saute pan and heat over medium heat until the butter melts.
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7
Add as many meatballs as will fi t without crowding and saute on medium to medium-low heat, turning 3 or 4 times, until brown all around and no longer pink in the center, about 5 minutes for small balls, 12 minutes for large balls.
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8
Transfer the meatballs to a plate.
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9
If necessary, continue with another round, adding more butter and oil to the pan if needed.
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10
When all the meatballs have been browned, add the cheese mixture to the pan and gently whisk over low heat until smooth and runny, about 1 minute.
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11
If serving as hors doeuvres, arrange the meatballs on a platter and coat them with some of the sauce.
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12
Serve warm, with the remaining sauce on the side for dipping.
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13
If serving with pasta, add the meatballs back to the pan with the sauce and turn to coat all around.
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14
Spread over cooked pasta and toss gently to mix.
