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For the sauce, heat olive oil in a Dutch oven or other 5- to 6-quart pot over medium heat. Add onion and cook, stirring occasionally, until tender and translucent, 5 minutes. Add half the garlic and cook 1 minute longer, stirring. Stir in wine and cook until it reduces by half, 2-3 minutes. Stir in tomatoes, 1 tablespoon parsley, the oregano, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Simmer over low heat 30 minutes.
Preheat the oven to 425°. Start heating a pot of water for pasta.
Line a large sheet pan with parchment paper. While the sauce cooks, make the meatballs. Combine fresh breadcrumbs, milk, and broth in a small bowl. Let stand 5 minutes until the liquid is absorbed. (The mixture should form a paste.)
In a large bowl, whisk eggs until well blended. Add breadcrumb mixture, remaining garlic, the ground chuck, ground pork, cheese, remaining 2 tablespoons parsley, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, and the nutmeg. Mix gently just until the mixture comes together. Be careful not to overmix.
Using a cookie scoop (2 ½ tablespoon capacity), scoop the meat mixture into 24 (2-inch) balls and place ½ inch apart on the prepared sheet pan. Or, if you don’t have a cookie scoop, just shape the balls with your hands.
Bake meatballs at 425° until they’re browned and cooked through, 15-17 minutes.
While meatballs bake, cook spaghetti in boiling salted water according to package directions until al dente.
To serve, transfer meatballs to sauce with a slotted spoon and simmer about 5 minutes to heat through and coat the meatballs. Season to taste with salt and pepper. Serve meatballs and sauce over drained, cooked spaghetti. Sprinkle with extra cheese and fresh oregano if you like.
To make the meatballs ahead, bake as directed and freeze in a single layer on a baking sheet. (Once they’re frozen, you can transfer them to a zip-top freezer bag.) To reheat, make the sauce in this recipe or use your favorite jarred sauce and heat the meatballs (from frozen) in the sauce in a covered saucepan until hot.