In the same pot sauté the onions for 3-4 minutes. Add garlic continue for another minute. Add tomato paste and mix well. Add the remaining sauce ingredients, except salt and pepper and stir to combine. Bring to a boil, then reduce the heat to medium - low, cover, and simmer for 20 minutes. Keep stirring in between. Season with salt and pepper.
Next, place your seared meatballs back in the pot and simmer for another 15 minutes. Garnish with fresh parsley, if desired and serve immediately. I served it with a homemade bread and aioli dip.