Begin by finely chopping one medium onion and mincing three cloves of garlic. Set them aside.

In a large mixing bowl, combine one pound of ground beef, the chopped parsley, onion, minced garlic, and a generous pinch of salt and pepper. Gently mix until fully combined.

Scoop out portions of the mixture and roll them into golf ball-sized meatballs, yielding about 20. Arrange them on a plate.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the meatballs and brown for about 4-5 minutes until golden on all sides.

Transfer the meatballs to a plate. Reduce heat to medium-low, then pour in one cup of red wine, scraping up any browned bits from the pan. Stir in one can of crushed tomatoes and one cup of low-sodium beef broth, bringing to a gentle simmer.

Return the browned meatballs to the skillet, submerging them in the sauce. Cover and let simmer on low heat for 30 minutes, stirring gently to ensure even cooking.