Preheat the pellet grill or smoker to 350°F.

Mix together all of the meatball ingredients until they are evently distributed. Place onto a wire rack.

Put a Dutch Oven on the stovetop over medium heat.

Add the olive oil and let preheat.

Put the onion into the pan and sauté for 3-4 minutes, stirring frequently.

Add the garlic and sauté for 30-60 seconds.

Add the red wine and let simmer for 3-4 minutes.

Put the tomatoes and tomato sauce into the pan. Bring up to a simmer.

Place the wire rack with the meatball over the top of the Dutch Oven and place the whole contraption onto the grill.

Cook for 45 minutes to 1 hour, or until the meatball is 155°F.

Add the meatball into the sauce and break it apart with a meat masher or spatula.

Add the basil, oregano, and salt (to taste).

Stir well, and let cook for another 30 minutes on the grill, stirring occasionally.

While the sauce is cooking, bring a pot of well-salted water to boil on the stovetop.

Cook the spaghetti according to package directions, to al dente.

Toss the pasta with the sauce and garnish with parmesan cheese before serving.