Begin by finely chopping the onion and garlic. Gather all your ingredients including ground beef, fresh parsley, canned tomatoes, red wine, and beef broth.

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

Roll the mixture into golf ball-sized spheres, about 1 to 1.5 inches in diameter, and place them on a platter.

Heat olive oil in a large skillet over medium heat. Add meatballs and brown for about 6-8 minutes, turning gently.

Remove the browned meatballs and pour red wine into the skillet. Scrape browned bits and bring to a gentle simmer. Stir in the crushed tomatoes and beef broth.

Add the meatballs back into the skillet and cover. Let simmer on low heat for 30 minutes.

Plate the meatballs and drizzle the sauce over the top. Serve with pasta, polenta, or crusty bread.