Prepare the Herb Ricotta Mixture : In a small bowl, combine the ricotta cheese, minced garlic, dried basil, oregano, and parsley. Mix until smooth and set aside.

Make the Meatball Mixture : Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for 1 additional minute. Let the mixture cool slightly. In a large mixing bowl, combine the onion mixture, whisked egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, salt, and pepper. Mix well. Add the ground chuck and pork. Gently mix with your hands until just combined—avoid overmixing to keep the meatballs tender.

Shape and Brown the Meatballs : Roll the mixture into 1.5-inch meatballs and place them on a baking sheet. Heat the remaining olive oil in a skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, then transfer them to a plate.

Simmer in Marinara Sauce : In the same skillet, pour in the marinara sauce and bring it to a gentle simmer. Add the browned meatballs to the sauce, ensuring they’re fully coated. Cover and simmer for 20 minutes, or until the meatballs are fully cooked.

Classic Italian Style: Serve over a bed of spaghetti, topped with grated Parmesan and fresh parsley.

Cheesy Ricotta Bake: Place the meatballs in a baking dish, top with ricotta mixture and shredded mozzarella, and broil until bubbly and golden.

Sub Sandwich: Place the meatballs on a toasted hoagie roll, add marinara, and top with melted provolone.

Low-Carb Option: Skip the pasta and serve the meatballs on a bed of sautéed spinach or zucchini noodles.