In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, and a good pinch of salt and pepper. Mix gently with your hands or a fork until just combined.

Scoop and roll the mixture into 1-inch meatballs (about 20–24). Wet your hands slightly to prevent sticking.

Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving a small gap between them. Brown on all sides, about 6–8 minutes total.

Once browned, pour in the marinara sauce and beef broth. Use a spoon to gently nudge the meatballs into the sauce.

Bring the sauce to a gentle simmer, cover the skillet, and cook for 20–25 minutes, turning once if desired. Ensure internal temperature reaches 160°F (71°C).

Serve hot over cooked pasta or tuck into toasted sub rolls with extra sauce and grated Parmesan.