Stir everything together until the ingredients are combined.
Begin making meatballs by dividing the mixture evenly and forming balls with the mixture. You want to try to ensure that they are roughly the same size; if you need to, you can use a measuring cup — about 1/4 cup should do.
Place meatballs on a clean plate while you begin preparing the sauce.
Add onion and olive oil over medium heat in a large saucepan or pot.
Sauté onion until it begins to turn translucent (about 5 minutes).
Move onion to the sides, leaving space in the middle for the meatballs.
Add meatballs to the pan with enough space between them, so they are not touching each other.
Cook meatballs on one side for about 5 minutes
Gently turn the meatballs to the other side and cook for 5 more minutes — at this point, you must be able to gently move the meatballs without them breaking apart or sticking to the bottom of the pan (you want to make sure they do not stick).
Add sauce, crushed tomatoes, red wine, dried oregano, dried basil, salt, and pepper to the pan.
Stir meatballs (gently so they don’t break) and sauce to combine ingredients.
Cook the meatballs uncovered on medium heat for 15 minutes.
Stir again before reducing heat to a simmer, covering the pan, and cooking for 1 hour and 30 minutes.
Check back occasionally to stir (I waited an hour before checking on them, but my meatballs weren’t sticking to the bottom of the pan, and my sauce was at a good simmer — I’ve burnt sauce onto the bottom of the pan, so if this is your first time making these you might want to check back every half hour).