Using your hands, combine the beef with the basil, garlic, salt, black pepper and half the olive oil.
Shape 40 small balls.
Half fill a saucepan with water and bring it to a boil on the stove.
Use a plate to cover the pan and put the rest of the olive oil on the plate with the water.
Turn the heat down to medium so the water in the saucepan simmers gently.
Put the meatballs on the plate on top of the saucepan and use another upturned plate to cover the first plate.
A glass bowl is good so you can see through it.
Let the meatballs steam for half an hour, turning them over halfway through the cooking time.
Serve the meatballs with a tomato-based dip and fresh salad leaves.
