In a large bowl, combine ground beef with olive brine and a splash of vermouth, mixing gently to avoid overmixing.

Preheat your oven to 375°F (190°C).

In a large pan, add olive oil, then sauté minced garlic and chopped onions until fragrant and translucent, about 3-5 minutes.

Pour in marinara sauce, stir to combine, then add salt, pepper, and Italian herbs. Simmer for about 10 minutes.

In a skillet, brown the meatballs on medium-high heat for about 4-6 minutes until golden crust forms.

Transfer browned meatballs to the simmering marinara sauce and cook together for 15-20 minutes on low heat.

Plate the meatballs, spooning extra marinara sauce over the top and garnishing with chopped basil or parsley.