Preheat your oven to 180 degrees Celsius. Take portions of the meat mixture and shape them into meatballs.

In a pan, heat a bit of olive oil and brown them on all sides, taking about 3-4 minutes. They're not fully cooked yet; they're just getting their beautiful sear. Set them aside.

Now, in the same pan, pour in the red wine. It's time for a little Italian drama! Let it simmer for a few minutes, letting the wine tell its story and release all those aromatic notes. Scrape up any delicious bits from the pan; they're the chorus to this culinary opera.

Stir in the jar of passata, and toss in the bay leaves, the unsung heroes that add depth to the tale. Season the sauce with a pinch of salt and a sprinkle of pepper to taste.

Place your meatballs into an oven-safe dish. Pour the red wine tomato sauce over them, making sure every meatball gets coated.

Bake the meatballs in the preheated oven for about 1 hour. Cooking time will vary depending on the size of your meatballs. During this time, baste them with the sauce every 15-20 minutes. Add some water or stock if required.

Remove them from the oven, and just for good measure, let them rest a moment. Discard the bay leaves and serve your Italian meatballs with a side of pasta, crusty bread, or mashed potato. Garnish with basil if you want to add a little extra flourish.