Begin by finely chopping the onion and garlic to ensure they blend seamlessly into your meat mixture. Gather your fresh parsley and chop it roughly, preparing these flavorful additions for your Red Wine Braised Meatballs.

In a large mixing bowl, combine the ground beef, chopped parsley, onion, minced garlic, salt, and pepper. Using your hands, gently mix these ingredients together until just combined, being careful not to overwork the meat.

Shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter. Place formed meatballs on a plate or board, setting them aside while you prepare to sear them.

Heat a large skillet over medium heat and add olive oil to coat the bottom. Once the oil is shimmering, add the meatballs in a single layer, searing for about 3-4 minutes on each side until golden brown.

Remove the meatballs from the skillet. In the same skillet, pour in the red wine, scraping the bottom with a wooden spoon to deglaze. Add the crushed tomatoes and beef broth, stirring well to combine.

Return the browned meatballs to the skillet, spooning the sauce over them. Cover the skillet with a lid and reduce heat to low, allowing the meatballs to simmer for 30 minutes.