Combine the ground meat in a mixing bowl along with the minced garlic, eggs, chopped parsley, paprika, salt, and pepper. Mix well with a fork until the mixture has a give to it. This ensures the protein has been mixed enough and is starting to cling to itself. Doing this will help the meatballs hold together with the use of breadcrumbs.
Use a 1 oz cookie scoop to portion the meatballs onto a parchment-lined baking sheet. Roll each meatball into round balls. You will use the baking sheet again to place the browned meatballs on.
Heat a large nonstick frying pan over medium-high heat. Add in the olive oil and swirl the pan. Add in the meatballs. Cook them on the first side for 1-2 minutes or until nicely browned. Flip and repeat on the other side. You may not be able to fit all the meatballs in the pan at the same time. If this is the case, remove the browned meatballs and repeat the process with the other meatballs. There should be enough fat on the bottom of the pan at this point to cook any remaining meatballs. Then remove them all to the baking sheet.
To the same pan, add in the diced yellow onion and minced garlic. Season with ⅛ tsp kosher salt. Add in the diced tomatoes and tomato sauce. Add olive oil, fennel seeds, oregano, bay leaves, cayenne pepper, and the remaining kosher salt. Stir together to combine.
Add the meatballs back to the pan and stir to coat them. Simmer the mixture on low heat for 25-30 minutes, adding water as needed if the sauce thickens too much. Sprinkle the final dish with chopped parsley and serve immediately.