cheese-stuffed sausage balls with tomato-basil sauce

From Racheal Ray:

1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 (28-ounce) can San Marzano tomatoes
container of prepared basil pesto

On hand: Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
preheat oven 400degrees

Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.

Basil tomato sauce : add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.

Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.

NOTES:
I was kinda thinking I would add some more spices to the sausage - it seemed a little bland...or ...get a better sausage next time..lol ..and the tomatoe and pesto was a bit tangy... but if you like that -then it's good... I usually tone down the tomatoes with something sweet...sugar, carrots, mint...to get some of the acid out of it... thats just me...