Add one egg, garlics, parsley leaves, and basil leaves. Mix with a fork
Add all parmigiano reggiano cheese. Mix well with the same fork.
Add all the ground meat. Remove the fork. Work all the ingredients with hands.
Mix until all ingredients are incorporated. Try not to over work the meat to keep them tender.
Shape the meatballs into golf ball size by rolling them and throwing between your palms.
In a large deep non stick pan, preheat the oil over medium heat. Add the meatballs in batches and don’t over crowd the pan.
Cook both sides of the meatballs for a couple of minutes until they are golden brown and remove from the pan. The meatballs don’t need to be fully cooked but browning is very crucial.
In the same pan using the same oil and drippings, add chopped onions. Cook for 5 minutes until they become soft.
Pour in red wine and cook for 1 minute.
Add all the tomato puree. Stir well with a spatula.
Gently place the meatballs in the sauce, making sure they are completely covered in the sauce.
Turn the heat down to low and cover the pan with a lid.
Cook for about 1 hour and 30 minutes, stirring occasionally to make sure the bottom doesn’t cook to quickly.
Remove the lid and season with salt and pepper to taste. Add some fresh basil leaves and serve!