Preheat a large skillet over medium heat for about 2 minutes. Drizzle in 2 tablespoons of olive oil.

In a mixing bowl, combine 1 pound of ground beef, 1 egg, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, 2 tablespoons of parsley, minced garlic from 2 cloves, 1 teaspoon of salt, and ½ teaspoon of pepper. Mix gently.

Scoop portions of the mixture and roll them into balls about 1 ½ inches in diameter, aiming for 12 meatballs.

Add the meatballs to the skillet, sear for about 6 minutes until browned on all sides, then remove and set aside.

In the same skillet, add the chopped onion and remaining minced garlic. Sauté for 3-4 minutes until the onion is soft.

Pour in the 28 ounces of crushed tomatoes and add 1 teaspoon of dried oregano. Season with salt and pepper to taste and let simmer for about 5 minutes.

Return the browned meatballs to the simmering sauce, cover, reduce heat to low, and let simmer for 20 minutes.

Serve the meatballs hot, topped with additional Parmesan cheese and parsley if desired.