In a large mixing bowl, combine ground beef, ground pork, eggs, breadcrumbs, Parmesan cheese, garlic, parsley, salt, pepper, and oregano.

Gently mix the ingredients with your hands or a spatula until just combined—don’t overmix, or the meatballs will be tough.

Roll the mixture into golf-ball-sized meatballs (about 1.5 inches in diameter) and place them on a tray or plate. Set aside.

Heat 2 tablespoons of olive oil in your Dutch oven over medium heat.

Working in batches, brown the meatballs on all sides until they develop a golden crust, about 2-3 minutes per side. They don’t need to be cooked through at this stage. Remove and set aside.

In the same Dutch oven, add the chopped onion and sauté for 3-4 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute to caramelize slightly.

Pour in the red wine, if using, and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

Add the crushed tomatoes, broth, sugar, salt, pepper, basil, and oregano. Stir to combine.

Simmer the sauce for 10 minutes to let the flavors meld.

Gently return the browned meatballs to the sauce, ensuring they’re mostly submerged.

Reduce the heat to low, cover the Dutch oven, and simmer for 45 minutes. Stir occasionally to prevent sticking.

Garnish the meatballs with fresh basil.

Serve hot over spaghetti, mashed potatoes, or alongside crusty bread.