1. – In a large bowl, combine the ground beef, breadcrumbs, parmesan, garlic, egg, oregano, salt, and pepper. Mix well and form into 1-inch meatballs.

2. – In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Brown the meatballs on all sides, about 2-3 minutes per side. Remove meatballs from the pan and set aside.

3. – Add the onion, carrots, and celery to the pan. Sauté for 5-7 minutes until softened.

4. – Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste and add the bay leaves.

5. – Return the meatballs to the pan and bring the mixture to a simmer. Reduce heat to low, cover, and let the meatballs braise for 20-25 minutes, until cooked through and very tender.

6. – Remove the bay leaves. Taste and adjust seasoning as needed.

7. – Serve the Red Wine Braised Meatballs over mashed potatoes, pasta, or your favorite side dish. Enjoy!