Finely chop the onion and garlic. Gather all other ingredients including ground beef and fresh parsley.

In a large mixing bowl, combine the ground beef, parsley, chopped onion, minced garlic, salt, and pepper. Mix gently until just combined.

Shape the meat mixture into golf ball-sized meatballs, aiming for about 20.

In a large skillet, heat olive oil over medium heat. Carefully add the meatballs in batches and sear for about 5-7 minutes until golden brown.

Remove meatballs and add red wine to the skillet, scraping the bottom to release caramelized bits. Simmer for 2-3 minutes.

Add crushed tomatoes and beef broth to the skillet, then return the meatballs to braise for about 30 minutes over low heat.