Finely dice the shallots and garlic. Finely dice the pepper, halve the tomatoes and pluck the leaves from the basil.
Heat the tomato juice and chicken stock in a pan. Heat 3 tablespoons of oil in a pan and sauté half of the garlic and shallot. Add the rice and sauté. Stir in the tomato purée, fry briefly and deglaze everything with wine, almost boiling it away. Then gradually pour in the soup mixture. Allow the liquid to boil off again and again before adding more.
Sauté the remaining shallot, garlic and diced pepper in 1 tbsp. oil. Knead well with the minced meat, egg, breadcrumbs, 30 g Parmeasan, salt and pepper. Form balls from the mixture and fry them in the remaining oil until golden brown on all sides. Thread onto wooden skewers, alternating with a few basil leaves.
Cook the cherry tomatoes in the last 5 minutes of cooking the risotto. Stir in the remaining Parmesan and the cold butter. Season the risotto with salt and pepper and sprinkle with the remaining basil. Serve with the minced meatballs.