Best Italian Style Meatballs

Today I started out to make some italian meatballs
that I was going to serve along with some pasta.
Well I kind out over cooked them while
defrosting the beef in the microwave.
So I guess I'll make a tomato meat sauce
for pasta instead, Here's my best meatball recipe.

Ingredients:
For the meatballs:
1 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry Italian bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
1/4 cup frehsly grated Romano cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Olive oil for frying

Ingredients:
For the sauce:
1 tablespoon olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup red wine
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Place the ground meats, both bread crumbs,
parsley, Parmesan, salt, pepper, nutmeg, egg,
and 3/4 cup warm water in a bowl.
Combine very lightly with a fork.
Using your hands, lightly form the
mixture into 2-inch meatballs.
You will have 14 to 16 meatballs.
Pour olive oil into a large skillet
to a depth of 1/4-inch. Heat the oil.
Very carefully, in batches, place the
meatballs in the oil and brown them well
on all sides over medium-low heat,
turning carefully with a spatula or a fork.
This should take about 10 minutes for each batch.
Remove the meatballs to a plate
covered with paper towels.
Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan.
Add the onion and saute over medium heat
until translucent, 5 to 10 minutes.
Add the garlic and cook for 1 more minute.
Add the wine and cook on high heat,
scraping up all the brown bits in the pan,
until almost all the liquid evaporates.
Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover,
and simmer on the lowest heat for 25 to 30 minutes,
until the meatballs are cooked through.
Serve hot on cooked spaghetti and pass the grated Parmesan.