Start by finely chopping one medium onion and three cloves of garlic. Gather your ground beef and fresh parsley.

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

With clean hands, shape the mixture into golf ball-sized meatballs, approximately 1.5 inches in diameter.

Heat two tablespoons of olive oil in a deep skillet over medium heat. Brown the meatballs on all sides for about 4-5 minutes.

Remove the meatballs and add one cup of dry red wine to deglaze the skillet. Stir in crushed tomatoes and beef broth and bring to a simmer.

Return the meatballs to the skillet, cover with a lid, and braise gently for about 30 minutes.

Serve the meatballs over pasta or alongside crusty bread, garnished with fresh parsley if desired.