Place all the ingredients for the meatballs into a large bowl.
Very gently, combine the ingredients with a fork or your hands until barely blended (overworking the mixture may make the meatballs tough!).
Gently form the mixture into approximately 14-16 meatballs and set aside.
Heat equal amounts of vegetable and olive oil into a large skillet and place the meatballs in the skillet in small batches (do not crowd meatballs) to brown on all sides over medium-low heat. This will take about 10 minutes.
When they are done, remove them to a paper towel covered plate to drain.
When finished browning all the meatballs, pour off the oils, but do not clean the skillet.
To make the sauce, add the 1 tablespoon of olive oil to the same skillet and saute the onion over medium heat until translucent.
Add the garlic and cook about a minute longer, but be careful not to burn the garlic.
Add the red wine and scrape up all the bits on the bottom of the pan.
To complete the sauce, add the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover the pan, and simmer on low heat for 25 to 30 minutes.
Serve with the cooked spaghetti and parmesan.
Note: The sauce and meatballs freezes well for leftovers.