1 lb. lean ground beef (or ground veal)
1 egg, beaten
1 med. onion, finely chopped
2 tbsp. chopped fresh parsley or 2 tsp. dried
1/4 c. fine dry bread crumbs
1 1/2 tsp. salt
1/4 tsp. pepper
1 sm. clove garlic, minced
3 tbsp. grated Parmesan cheese
1/2 tsp. dried oregano

Combine all the ingredients in a large bowl. Form 1 1/2 inch meatballs with the mixture. Place them around the outer rim of a 2 quart rectangular dish. Cover with wax paper and cook in the microwave on high for 7-10 minutes, or until done, turning the meatballs over and rotating the dish after 4 minutes. Drain excess fat; add sauce ingredients.

SAUCE:

1 lg. jar spaghetti sauce (all natural no sugar added)
1/4 c. red wine
2 tbsp. grated Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil

Mix together well with meatballs. Cover tightly and heat in microwave on high for 4-6 minutes, stirring once, or until the sauce and meatballs are heated through. Serve over hot spaghetti or on rolls for sandwiches.