In a pot of heavily salted water, add the pasta and cook until al dente.

In a large saucepan, heat half of the oil from the fresh mozzarella salad on high heat. Add the meatballs and cook until warmed through and golden brown. Remove from the pan and set aside.

Add the al dente pasta into the saucepan with some of the pasta water, a bit more of the oil from the mozzarella salad and a few of the mozzarella balls. Stir and cook on medium heat until the pasta is soft, and the water becomes a smooth, creamy sauce.

Add the meatballs back in, followed by the rest of the mozzarella balls and oil from the container, the grape tomatoes and the chopped basil. Stir to combine and serve.