Meatballs, Amazing Meatballs

This is my version of my Aunt Arlene's amazing meatballs.  While I've never been able to achieve the gum-soft tenderness of her creation, these come remarkably close.  The flavor is deep, the process easy.

Beef Mix

1.5 lbs. Ground Beef

15 - 20% fat, grass-fed if possible

1 Egg, beaten

1/2 Cup Bread Crumbs

1/4 Cup Parmigiano Reggiano, grated

1 Tablespoon Garlic Powder

1 Tablespoon Oregano

1 Tablespoon Salt

1/2 Tablespoon Thyme

The Sauce

32 oz. Crushed Tomatoes, fresh or canned, depending on season

1 Cup Water

5 Cloves Garlic, smashed

2 Bay Leaves

1/2 Green Bell Pepper, cut into strips

1/2 Cup Fresh Basil, chopped

Combine beef mix ingredients and let sit for 15-30 minutes, to let flavors incorporate & bread crumbs to absorb moisture.  Roll mix into balls.  You want the balls to be somewhere in between golf and tennis ball size.

Combine all sauce ingredients except basil.  Bring to a boil.  Add meatballs, then cover, and reduce heat to simmer.  Simmer for at least 45 minutes, and up to three hours, stirring occasionally.  The longer they go, the more tender the balls will be (!).  The sauce will also have a deeper flavor.  Add fresh basil just before serving.  Top with extra grated Parmigiano Reggiano cheese.

Don't be tempted to use a lower fat ground beef.  The idea is for the fat to melt out of the meat, enhancing the texture of the meatball.  Stress not about the fat, you can skim it off the top of the sauce.  Goodness!

This dish can be prepared in advance, as it benefits from sitting in the fridge.  It also freezes really well.