1 1/2 lbs. extra-lean ground beef
2 large eggs
1 medium onion, finely chopped
1/2 cup chopped fresh parsley, plus more for garnish
1 tsp. dried basil
3/4 tsp. freshly ground black pepper
1/4 tsp. salt
2 tsp. extra-virgin olive oil
1 cup dry red wine
1/4 cup unsalted tomato paste
2 cups lower-sodium beef broth
2 tsp. granular sugar substitute
Combine beef, eggs, onion, parsley, basil, pepper and salt in a large bowl. Mix well with wet hands or a wooden spoon. Form into 36 (1 1/4-inch) meatballs.
Heat oil over medium-high heat in a large nonstick skillet. Carefully add meatballs to the skillet (this can be done in batches, if necessary) and cook until browned on all sides, 5 to 7 minutes per batch. Pour off any excess fat from the skillet. Return all meatballs to the skillet and reduce heat to low.
Whisk together wine and tomato paste in a small bowl; pour over meatballs. Simmer over low heat, stirring occasionally, until tomato mixture has thickened, about 10 minutes. Add broth and simmer until sauce is slightly thickened, about 30 minutes. Stir in sugar substitute. Sprinkle with additional parsley just before serving. Serve warm or at room temperature.
Per serving: 120 calories, 4.5 g fat, 1.5 g saturated fat, 15 g protein, 3 g carbohydrate, 0 g fiber and 132 mg sodium
Make-Ahead: Meatballs can be cooked, cooled and frozen for up to 2 weeks. Defrost in the refrigerator before gently heating on the stove top over low heat.