In a large mixing bowl, combine lean ground beef, plain breadcrumbs, egg, finely chopped onion, minced garlic, and fresh parsley. Season with salt and pepper to taste. Mix gently until just combined, then shape into meatballs about 1.5 inches in size.

Heat a large skillet over medium heat with a drizzle of olive oil. Add the meatballs and brown for 5–7 minutes, turning occasionally. Remove and set aside.

In the same skillet, add more olive oil if needed and sauté the chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for another 1 minute.

Add crushed tomatoes and vegetable broth to the skillet, stirring to combine. Sprinkle in oregano and basil, then season with salt and pepper. Simmer for about 5–7 minutes until thickened.

Reduce heat to low and return the browned meatballs to the skillet. Cover and let simmer for 20–25 minutes.

Cook fusilli pasta in boiling salted water according to package directions, typically 8–10 minutes. Reserve about a cup of pasta cooking water before draining.

Once the pasta is cooked and drained, add it directly to the skillet with meatballs and sauce. Toss gently to coat, adding reserved pasta water as needed.

Garnish with freshly chopped parsley and serve immediately, perhaps with a green salad or garlic bread.