Set up your Q for direct cooking. Place the casserole dish (without lid) in the centre and add the oil. Preheat on high for ten minutes.
For the meatballs, combine all the ingredients together in a bowl. Roll into small 3cm balls (makes approx. 25-30 balls).
Once the Q is preheated, leave the heat setting on high. Add the garlic, onion, chilli, salt and pepper to the casserole dish and fry for 2-3 minutes. At the same time, add the meatballs to the grill and cook for 2-3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the Q using the detachable handles.
Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, remove them from the grill and add to the casserole.
Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heat proof gloves. Place the lid on the casserole dish (turning the vent control to steam) and place on the trivet. Cook for 45 minutes.
Remove the casserole lid and continue cooking, stirring occasionally, for another 15 minutes. Just before serving, stir in the chopped basil and sprinkle with the grated parmesan.