Add the stock, sauce, salt, pepper, and garlic to an oven safe skillet or cast iron pan. Mix to combine.

Mix in the penne, making sure it is laid out in one even layer.

Spread the meatballs out around the pan, half submerged in the sauce.

Cover pan with lid and bring to a simmer over low heat. Simmer covered for 35-40 minutes. Stir occasionally to make sure no pasta sticks to the pan and to flip the meatballs at least once.

Once the pasta is tender, add the mozzarella balls to the top. Remove from heat. At this point you can either cover the pot and let the cheese melt from the residual heat or you can pop it under a high broiler in the oven for 7 minutes until the cheese gets caramelized and slightly golden.

Top with fresh chopped basil and then serve.