Alright, firstly, turn on some background Italian music and pour a glass of red if that's your thing. Now, let's make some meatballs. In a bowl add in all of the of the ingredients. Mix well but don't overwork the mixture. Form into 3 tbsp-sized balls (golf ball sized?) and place on a sheet tray lined with parchment paper. Preheat oven to 450 and roast the meatballs for 10 mins. Remove from oven but keep them close by. We will be back for them shortly.
Sauce time: Heat oil in pot to medium high. Add garlic, onions, and basil. Saute and keep the mixture moving so it doesn't burn. Add in oregano, garlic powder, chile flakes, and tomato paste. Stir for 2-3 mins. Next, splash in the red wine to deglaze the pot. Let it steam and enjoy the smell! Next add the can of crushed tomatoes, bay leaves, and stock. Bring to a boil then reduce to low and let simmer for 20 mins. Add in the parmesan and chopped fresh basil.
Next up, drop the meatballs into the sauce. Let them simmer for 10 minutes. Ideally, transfer to a cast iron skillet and grate more cheese over everything. Broil for 4 mins to melt the cheese. Now, get some bread and dig in!
