Peel and crush the garlic.
Place the tomatoes, garlic and olive oil in a pan and season with salt, pepper and sugar. Cook, covered, for 10 minutes over a high heat.
Cook the rice in boiling salted water according to the pack instructions.
Meanwhile, wash the basil, shake dry and chop the leaves.
Press out the meat from the sausage skins. Mix the sausage meat with half the basil, then roll into 10 meatballs with dampened hands.
Heat the rapeseed oil in a pan and fry the meatballs until browned on all sides. Add the meatballs to the tomato sauce and simmer for 3 minutes.
Drain the rice and place on a plate. Top with the meatballs and tomato sauce and garnish with the remaining basil.