Finely chop one yellow onion and mince three cloves of fresh garlic. Set aside.

In a large mixing bowl, combine 1 pound of ground beef, ¼ cup of fresh parsley, the chopped onion, minced garlic, and a sprinkle of salt and pepper. Mix until combined.

Roll the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add meatballs and sear for 8-10 minutes until browned on all sides. Remove from skillet.

Pour 1 cup of fruity red wine into the skillet, scraping up browned bits. Let simmer, then stir in 14 ounces of crushed tomatoes and 1 cup of low-sodium beef broth.

Return meatballs to the sauce, reduce heat to simmer, cover, and braise for about 30 minutes.