Freshly grated Parmigiano-Reggiano cheese, for serving
In a bowl, mix the ground meat with the garlic, salt and pepper. Roll the meat mixture into 28 one-inch balls.
In a large nonstick skillet, heat the olive oil until shimmering. Add the meatballs cook over moderately high heat, turning occasionally, until browned on the outside and cooked all the way through, about 7 minutes.
On each of 14 cocktail skewers, thread 2 meatballs separated by a cherry tomato half and a basil leaf. Sprinkle with the cheese and serve warm.