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Place panko, 1 tablespoon garlic, 1/4 teaspoon salt, black pepper,
beef, and egg in a bowl, stirring just until combined. Shape beef
mixture into 12 (1-inch) meatballs. Heat a large ovenproof skillet
over medium-high heat. Add oil; swirl to coat. Add meatballs to
pan; cook 5 minutes, turning to brown on all sides. Add remaining
1 tablespoon garlic; cook 30 seconds. Add reserved 1/2 cup
cooking liquid, remaining 1/4 teaspoon salt, 3 tablespoons basil,
crushed red pepper, and tomatoes to pan. Reduce heat to medium;
cover and simmer 15 minutes.
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