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In a large mixing bowl, combine ground Wagyu beef, olive oil, minced garlic, breadcrumbs, grated carrot, black pepper, salt, chili flakes, Italian seasoning, and thyme. Mix well until all ingredients are evenly incorporated.
Shape the mixture into meatballs the size of a large walnut. Use an icecream or cookie scoop to get the same size. Yields 16-20 meatballs.
Heat the olive oil in a pan over medium heat. Add the meatballs and cook until browned on all sides. Don't move or turn them until they are golden on one side, then give them a little shuffle.
Turn them one by one. After 10 minutes, they will be golden brown all over, ready for the sauce.
Pour in the chopped tomatoes. Simmer for 10 minutes until the meatballs are cooked through and the sauce is nice and thick.
Add a pinch of salt and freshly ground black pepper and give it a taste to adjust seasoning.
A few minutes before taking the pan off the heat, bend the fresh bay leaves to release the aroma and add them to the sauce. If using dry bay leaves, add them whole.
Remove the bay leaves prior to serving. Serve 4-5 meatballs per person with a side of mash or your favorite pasta! Yum!