Combine ground beef, breadcrumbs, eggs, milk, parmesan cheese, minced garlic, salt, black pepper, and Italian seasoning in a large mixing bowl. Mix gently with your hands until just combined—overmixing creates tough, dense meatballs instead of tender ones.

Shape mixture into 24 equal-sized balls, each roughly one inch in diameter. This size ensures even cooking throughout without dry centers or undercooked portions throughout the batch.

Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Brown meatballs for 12-15 minutes, turning occasionally, until golden-brown on all sides but not fully cooked inside.

Remove meatballs and set aside briefly, then sauté diced onion in the same pot until softened. Stir in tomato paste and Worcestershire sauce, cooking for one minute to deepen these warm, cozy flavors considerably.

Add marinara sauce, beef broth, and paprika to the pot, stirring well to combine all ingredients. Return cozy game day tailgate meatballs recipe to the sauce, ensuring they're fully submerged for even cooking.

Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally to prevent sticking. The sauce will thicken slightly while meatballs become incredibly tender and flavorful throughout.