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

Sauté Aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic and cook for 1 more minute. Remove from heat and let cool.

Mix the Base: In a large bowl, combine egg, half and half, breadcrumbs, Parmesan, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Stir in the cooled onion and garlic.

Add the Meat: Season ground chuck and pork with salt and pepper. Add to the bowl and gently mix with your hands until just combined. Do not overmix.

Form Meatballs: Roll into 1½-inch meatballs and refrigerate for 15 minutes to help them hold their shape.

Brown the Meatballs: Heat remaining olive oil in a large skillet over medium-high heat. Add enough oil to cover the meatballs halfway. Brown in batches for about 1½ minutes per side. Remove and set aside.

Prepare Sauce: Carefully remove excess oil from skillet. Add marinara sauce and about ¼ cup water to prevent over-thickening. Stir well.

Simmer: Return meatballs to the skillet and spoon sauce over them. Cover partially and simmer over medium heat for 30 minutes.

Finish with Ricotta: During the last 15 minutes, use a small scoop to dollop remaining herb ricotta mixture over the meatballs. Allow to heat through.

Garnish & Serve: Sprinkle with fresh parsley and serve over pasta or with crusty bread.