Preheat the oven to 375°F (190°C).

Finely dice one medium onion and a handful of fresh parsley, then mince two cloves of garlic. Zest and juice one lemon, keeping the zest aside.

In a large bowl, mix together one pound of ground beef, 1 cup of breadcrumbs, one beaten egg, the prepared onion, garlic, parsley, half of the lemon zest, 1 tsp of dried oregano, and salt and pepper to taste.

Form the mixture into meatballs about 1½ inches in diameter. Place them on a plate while keeping them ready for browning.

Heat 2 tbsp of olive oil in a skillet over medium-high heat and brown the meatballs for 2-3 minutes on each side. Transfer to a paper towel-lined plate.

Lower the heat and add 1 cup of chicken broth to the skillet, scraping the bottom. Add the remaining lemon zest and juice.

Return the meatballs to the skillet, spoon the sauce over, cover, and let simmer for 15 minutes.

Taste the sauce and adjust seasoning with salt and pepper if necessary.

Garnish with chopped parsley and serve hot.