Start by finely chopping the onion and mincing the garlic. These fresh ingredients will elevate the flavor of your meatballs, providing a savory base that’s simply irresistible.

In a large mixing bowl, combine the ground beef, chopped parsley, onion, garlic, salt, and pepper. Mix gently until just combined to ensure your meatballs remain tender.

Shape the mixture into golf ball-sized meatballs, making sure they’re evenly sized for uniform cooking. Place them on a plate or baking sheet as you go.

Heat a drizzle of olive oil in a skillet over medium heat. Carefully add the meatballs and brown them on all sides until they achieve a lovely golden crust, about 8-10 minutes.

Once the meatballs are browned, remove them from the skillet and set aside. Pour in the red wine, scraping the bottom of the skillet to release any flavorful bits. Stir in the crushed tomatoes and beef broth, then let it simmer for 5 minutes.

Return the meatballs to the skillet, cover, and reduce the heat to low. Let them braise gently for about 30 minutes, allowing the flavors to meld and the meatballs to become tender and juicy.