In a large bowl, gently combine first six ingredients. Roll into 1 1/2-inch balls. Transfer to a parchment-lined baking sheet.
Broil meatballs until golden and firm, 7 to 10 minutes.
Set a large Dutch oven on the stove over low heat. Pour in the Harry & David Red Wine Mushroom Sauce. Fill jar halfway with water and add to sauce, then simmer.
When the meatballs are golden, transfer them to the pot with sauce and let simmer while pasta boils.
When pasta is cooked, drain and combine with meatballs and sauce in Dutch oven.
Cut meatballs in half. Sprinkle fresh grated parmesan.