In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, salt, and pepper. Mix gently using your hands until just combined; be careful not to overmix, as this can make the meatballs tough. Once mixed, let the mixture rest for 10 minutes while you heat up your skillet.

Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate as you shape each one; they should be sturdy yet tender.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs, cooking them for 2-3 minutes on each side until they are golden brown.

In the same skillet, add another tablespoon of olive oil if needed and toss in the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.

Pour in the red wine to deglaze the skillet, scraping the browned bits off the bottom with a wooden spoon. Allow the wine to simmer for about 2-3 minutes, reducing slightly and creating a rich flavor.

Stir in the beef broth, crushed tomatoes, tomato paste, dried oregano, and dried basil into the skillet. Mix well until everything is evenly combined. Bring the sauce to a gentle simmer.

Carefully return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid, and let them braise on low heat for about 30 minutes.

After 30 minutes, check the meatballs for doneness. If they’ve reached an internal temperature of 160°F, remove the lid and taste the sauce. Adjust seasoning with additional salt and pepper as needed.

Transfer the meatballs to a serving platter, spooning the rich sauce over the top. Garnish with additional chopped parsley for a touch of color and freshness. Serve hot.