In a large bowl, combine ground veal, ground pork, ground beef, fresh white breadcrumbs, seasoned dry bread crumbs, parsley, Parmesan cheese, salt, pepper, nutmeg, beaten egg, and warm water.

Gently mix all ingredients with a fork until just combined.

Shape the meat mixture into 2-inch meatballs.

In a large skillet, heat a mixture of vegetable oil and olive oil to a depth of 1/4 inch.

Carefully place the meatballs in the hot oil in batches, ensuring not to overcrowd the pan.

Brown the meatballs on all sides over medium-low heat, turning them with a spatula or fork, about 10 minutes per batch.

Remove the browned meatballs to a plate lined with paper towels to drain excess oil.

Discard the oil from the skillet, but do not clean the pan.

Add good olive oil to the same pan and heat over medium heat.

Add the chopped yellow onion and saute until translucent, about 5-10 minutes.

Add the minced garlic and cook for 1 minute more.

Pour in good red wine, such as Chianti, and cook on high heat, scraping up any browned bits from the bottom of the pan until the liquid is almost evaporated, about 3 minutes.

Stir in the crushed tomatoes, chopped fresh parsley, salt, and pepper.

Return the browned meatballs to the skillet with the tomato sauce.

Cover the skillet and simmer on the lowest heat for 25-30 minutes, or until the meatballs are cooked through.

Serve the spaghetti and meatballs hot over cooked spaghetti.

Garnish with freshly grated Parmesan cheese.