• Take a large mixing bowl and add yogurt, parsley, basil, onions, garlic powder, salt, Italian seasoning, black pepper, olive oil, Worcestershire sauce, and ground beef in the mixing bowl and mix all of these until they are combined well.

 NOTE: If you don’t have Italian seasoning you can use dried oregano, dried basil, and either as well. 

• Make even-sized balls of the beef mixture; try dipping your fingers in water while making the balls as it won’t let the beef mixture stick to your fingers.
• Heat oil in a high-sided skillet on medium-high heat. Get a crust on meatballs from all sides by searing it.

  NOTE: You can also bake meatballs if you feel like it; just put meatballs in a baking tray add a good amount of oil to them. And bake them for 20 minutes at 400 ̊ F or 200 ̊ C.
• When all the meatballs are done place them in the skillet again and add the tomato sauce (The bonus Recipe) over it.
• Cut down the flame to low and let it simmer over low flame for 15-20 mins cover it (not entirely).
• If you want to make them tender turn them around after 20-25 mins. This will make the sauce thicker and meatballs tender.

   NOTE: Use a thermometer to check the temperature of the meatballs. It should be 106 ̊F in the core.
• Check the seasoning and salt when the meatballs are almost done, if it lacks something like salt or seasoning add it according to taste.
• Dish out the meatballs and some fresh chopped basil over it to make it look more tempting.