The Best Italian Meatballs Simmered in Tomato Sauce

Everone claims to have the Best Italian meatball recipe.
This is THE one! I made this recipe over 30 years ago.
It makes for the best tasting and finest textured meatball.
Slow cooked in tangy tomato sauce for hours,
refrigerated overnight, and slowly reheated to perfection.

I coated them in flour and sauteed them in olive oil...

Ingredients:
For the meatballs:
1/2 pound lean ground beef 80/15
1/2 pound ground pork
1 cup fresh bread crumbs
1 tablespoon dried parsley
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
flour for dredging
olive oil for frying

Ingredients:
For the sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons red wine
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon cayanne pepper

Directions:
In a large bowl, combine ground beef, pork, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.
Mix well and form into 12 balls, coat meatballs with flour.
Store, covered, in refrigerator until needed.
To make the sauce;
In a large saucepan over medium heat,
saute onion and garlic in olive oil
until onion is translucent.
Stir in tomatoes, salt, sugar and bay leaf.
Cover, reduce heat to low, and simmer 30 minutes.
Stir in tomato paste, basil,ground peppers,
red wine and simmer 30 minutes more.
Remove meatballs from refrigerator,
fry in a large skillet in olive oil
until lightly browned, place meatballs in pot of sauce.
Simmer for 1 hour, remove and serve.