Preheat your oven to 350°.

In a medium bowl, using your hands, combine the hamburger, oats, pesto, egg, onion, garlic and salt.

Using a #24 1.5 oz. scoop, scoop up the meat mixture. Press one 1/4 inch cube of provolone deep into the center of the scooped meat. Push the excess meat over the cheese to enclose it well. Roll with your hands and place on a sheet of parchment paper. Continue until all of the meatballs have been formed.

In a large skillet over medium heat add the olive oil. Swirl it around until it covers the bottom and then add the meatballs.

Saute the meatballs for 2 minutes on each side. Remove the meatballs and place on a clean sheet of parchment paper.

Add the red wine to the pan and and using wooden spatula, scrape off the bits of browned on goodness. Add the jar of marinara to the pan and nestle the meatballs back into the pan.

Cover and bake at 350° for 20 minutes.

Serve topped with shaved Parmesan.