In a large mixing bowl, thoroughly mix the beef, eggs, 1/2 cup of tomato sauce, breadcrumbs, parmesan cheese, onions, oregano, parsley, basil, garlic, salt, and pepper.

Form the meat into golf ball sized balls. This should form approximately 36 meatballs. Set them aside on a plate.

In a stock pot, Dutch Oven, or large saucepan, begin heating the remainder of the tomato sauce on low heat.

Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Begin browning the meatballs. You will need to work in batches. Use additional olive oil between batches if needed.

Note: if you have an electric skillet or griddle, you may be able to cook brown them all at the same time.

Brown on one side for about 2 minutes then turn each each meatball 1/4 turn. Do this 4 times, then brown the 2 other ends.

Once the meatballs are browned, place them in the pot of tomato sauce. Cook for another 30 minutes.