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Heat oil in a large ovenproof skillet over medium-high heat.
Bake, turning meatballs once or twice, until they release their liquid and firm up, about 10 minutes.
Add reserved onions to the skillet.
Turn on the broiler and broil until tops of meatballs brown, 4 to 5 minutes.
Transfer meatballs to a platter, spoon onions and juices over top and sprinkle with remaining 1 tablespoon parsley.