Preheat the oven to 375F.

In a large bowl, combine ground beef, a beaten egg, pork rind crumbs (or crushed pork rinds), garlic paste, Italian seasoning, salt and pepper.

When everything is mixed well together, form it into six large meatballs and place them in a baking dish.

Cover and roast in a preheated oven for 15 minutes.

Meanwhile, make the sauce by adding canned tomato sauce, garlic paste, dried oregano, red wine, salt and pepper to a small saucepan.

Bring to the boil and then keep at a low simmer until required.

After the meatballs have cooked for those 15 minutes, uncover and spoon half of the sauce over the meatballs, then return them to the oven (uncovered) for another 15-20 minutes, or until they have reached an internal temperature of 160F.

Transfer the meatballs to a serving plate, spoon the remaining sauce over, and garnish with parsley.