Start by heating your olive oil in a large pot or Dutch oven over medium-low heat. When the oil shimmers, add the minced yellow onion and garlic. Sauté them until the onions are soft and translucent, roughly three minutes. Stir in the tomato paste and let it cook for one minute more, allowing the flavors to meld. Then, add the crushed tomatoes, salt, black pepper, and the new additions—sugar and dried oregano. Give it a good stir before covering with a lid slightly ajar. Let the sauce simmer for about 30 minutes, stirring occasionally. You want it to thicken up nicely while allowing the flavors to bloom. Don’t forget to taste and adjust seasoning if needed!

Now, move your oven rack to the lower-middle position and preheat the oven to the broil setting. Meanwhile, line a large baking sheet with aluminum foil and give it a light spray of olive oil to prevent sticking. This little step will make cleanup a breeze!

In a big mixing bowl, combine the ground beef with the eggs, breadcrumbs, Parmesan cheese, minced onion, kosher salt, black pepper, Italian seasoning, and minced garlic. I like to dig in with my hands here. Mixing it with your fingertips ensures everything comes together well. Be sure to combine it thoroughly without overdoing it—just until everything is well mixed.

Next, grab about a third of a cup of that mixture. This roughly equals a ball about the size of a golf ball or an egg. Roll it gently, and place it on the lined baking sheet. Continue this process until you have formed about 14 to 15 meatballs. Space them out to allow for even cooking.

Now, it’s time to broil! Place the baking sheet on the oven’s lower-middle rack and cook the meatballs for about 10 to 12 minutes, or until the tops are beautifully browned. Once you’ve achieved that golden goodness, flip the meatballs over and broil the other side for an additional 2 to 3 minutes. They should look nice and brown, ready to take a dive into that delicious sauce.

Carefully transfer those browned meatballs into the simmering tomato sauce. Cover the pot with the lid slightly ajar to keep the moisture in while preventing splattering. Allow them to simmer on low heat for at least an hour and a half. Plan to give them a stir every 20 minutes or so. You’ll know they’re done when they're fork-tender, inviting you to dig in.

Before serving, check the consistency of your sauce; add water if it’s too thick, about a tablespoon at a time. Adjust seasoning with salt and pepper to taste. For the final touch, serve your meatballs generously topped with sauce, a sprinkle of fresh basil, and maybe a pat of Parmesan cheese.