Place all the ingredients for the meatballs in a bowl. Mix together with your hands until fully combined. Create 2 inch meatballs - you should have around 20.

Pour vegetable and olive oil into a large saucepan/skillet. When the oil is hot enough, brown the meatballs on all sides. This will need to be done in batches - give the meatballs enough room in the pan. It should take about 10 minutes per batch. Don't worry about cooking them all the way through, just brown them nicely. Remove from the pan and put on the side.

For the sauce, heat olive oil in the same pan you browned the meatballs in. Add the onion and saute for 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up the brown bites from the meatballs off the bottom of the pan. Cook until the wine evaporates, about 3 minutes.

Add the tomatoes, parsley, salt, and pepper. Mix together.

Return the meatballs to sauce, cover, and simmer on the lowest heat for 25 to 30 minutes. Let the meatballs cook all the way through.

Serve on some hot spaghetti, and be sure to sprinkle on parmesan!