Preparation

• In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer covered with lid slightly ajar for 30 minutes, stirring occasionally.
• Set the oven rack to lower-middle position and heat the oven to broil. Line a large baking sheet with foil and grease with olive oil.
• In a large bowl, combine ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Mix thoroughly.
• Measure out ⅓ cup of the mixture and roll into a ball. Space on the prepared baking sheet, yielding 14 to 15 meatballs.
• Broil meatballs until browned, about 10 to 12 minutes. Flip and cook an additional 2 to 3 minutes.
• Transfer meatballs to tomato sauce, cover with lid slightly ajar, and simmer on low heat for at least 1 ½ hours, stirring every 20 minutes.
• Adjust sauce consistency with water if needed and season to taste. Serve topped with sauce, sliced basil, and Parmesan cheese if desired.