Prepare ingredients by finely chopping the onion and mincing the garlic. Set aside in separate bowls.

In a large mixing bowl, combine ground beef, parsley, onion, garlic, salt, and pepper. Mix gently until well incorporated.

Shape the meat mixture into golf ball-sized meatballs, rolling them between your palms until smooth.

In a skillet, heat olive oil over medium heat. Carefully add meatballs and brown on all sides for 12-15 minutes.

Remove meatballs and deglaze the pan by adding red wine, scraping up browned bits. Stir in crushed tomatoes and beef broth.

Return meatballs to the skillet, cover, and braise on low for 30 minutes.