Step 1: Make the Marinara Sauce

• In a 3-quart saucepan, heat olive oil over medium heat.
• Add chopped onion and garlic; sauté until golden brown and fragrant (about 5 minutes).
• Add crushed tomatoes, salt, and pepper; bring to a boil.
• Reduce heat and simmer uncovered, stirring frequently, for 30 minutes.
• Remove from heat, stir in fresh basil, and set aside.

Step 2: Prepare the Meatballs

• Preheat the oven to 350°F (175°C).
• In a large mixing bowl, gently combine ground chuck, Parmesan cheese, bread crumbs, eggs, garlic, salt, and pepper. Do not overmix to ensure tender meatballs.
• Shape the mixture into 6 large, evenly-sized meatballs.
• Arrange meatballs on a baking sheet lightly coated with cooking spray.

Step 3: Bake the Meatballs

• Bake meatballs for 13-15 minutes, until a dark brown crust forms.
• Remove from oven and carefully transfer meatballs to a Dutch oven or oven-safe casserole dish.

Step 4: Finish Cooking in Marinara

• Stir water into marinara sauce and pour evenly over meatballs in the Dutch oven.
• Cover tightly with aluminum foil.
• Bake in preheated oven for an additional 30-40 minutes until meatballs are cooked through.

Step 5: Serve

• Place meatballs on a serving platter.
• Skim any excess oil from the marinara sauce surface.
• Ladle the hot marinara sauce generously over the meatballs and serve immediately.