Start by heating the olive oil in a large pot or Dutch oven over medium-low heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, which usually takes about 3 minutes; that’s when your kitchen starts smelling fantastic! Next, stir in the tomato paste and let it cook for a full minute. This deepens the flavor, allowing it to caramelize slightly. Now, pour in the crushed tomatoes along with your salt, pepper, and dried oregano. Bring this all to a gentle simmer and cover with the lid slightly ajar to prevent any splattering everywhere. Let it simmer for about 30 minutes while you prepare your meatballs, giving it a stir every now and then. Adjust the seasoning with more salt and pepper if needed.

While the sauce is bubbling away, you’ll want to get your oven set up next. Position the oven rack to the lower-middle part and turn it on to broil. Grab a large baking sheet, cover it with foil for easy cleanup, and give it a light spray with olive oil to prevent sticking. Set this aside for now.

In a spacious bowl, gather your ground beef, eggs, plain breadcrumbs (or Italian-style for extra flavor), grated Parmesan cheese, finely chopped onion, salt, black pepper, Italian seasoning, and minced garlic. Use your hands to mix everything together until fully combined. Don’t be shy; get in there! The mixture should hold together well but remain slightly loose for deliciously tender meatballs.

Now it’s time to form your meatballs. Take about ⅓ cup of the mixture (roughly the size of an egg) and roll it into a ball. This recipe should yield around 14 to 15 nicely sized meatballs—enough to satisfy a hungry crowd! Place them evenly spaced on your prepared baking sheet.

Slide the baking sheet into the oven and broil your meatballs for about 10 to 12 minutes. You want them to brown nicely on the surface. Flip them over and let the opposite side cook for an additional 2 to 3 minutes. You’re looking for a beautiful golden-brown hue on both sides.

Once your meatballs are nicely browned, it’s time to transfer them gently to your simmering tomato sauce. Cover the pot with the lid slightly ajar again and let it all simmer on low heat for at least 1 ½ hours. Make sure to check in and stir every 20 minutes to maintain even cooking. By the end, your meatballs should be fork-tender and bursting with flavor.

If your sauce needs a touch of thinning, slowly stir in water, about 1 tablespoon at a time, until you reach your desired consistency. Adjust any final seasonings with salt and pepper as needed. Serve those meatballs steaming hot, garnished with freshly sliced basil and a sprinkle of Parmesan cheese for that authentic touch!