In a large mixing bowl, add ground beef, sausage, Parmesan, bread crumbs, egg, red wine, and dry spices. Mix together thoroughly.
Heat a large saucepan on medium high.
Form the meat into 12 balls. Roll the meatballs between your palms until they are smooth and round.
Add olive oil to your saucepan.
Brown the meatballs on all sides. Remove from the pan and set aside.
Start making the sauce in the same pan using the drippings from the meatballs.
Add diced yellow onion to the pan. Cook until softened. Then add minced garlic.
Season with dry spices.
Add red wine and deglaze the pan using. Use a wooden or silicone spoon to scrape up all of the stuck on bits from frying.
Let the wine reduce by half.
Add the tomatoes, chicken broth, butter, and sugar to the pan.
Bring the sauce to a low simmer.
Place the browned meatballs into the sauce and let simmer with the lid on for 15 minutes.
After 15 minutes, turn the meatballs. Cover and cook for 15 more minutes.
Serve the meatballs in sauce over spaghetti or your favorite pasta.