Dice the yellow onion finely and mince the 3 garlic cloves. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion for about 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more, then transfer to a plate to cool completely. While the aromatics cook, measure out all your dry ingredients (panko breadcrumbs, Parmesan cheese, Italian seasoning, mustard powder, salt, and pepper) into a small bowl, and finely chop the fresh parsley. I find cooling the onion-garlic mixture prevents it from cooking the egg when mixed in, which helps create a more tender meatball.

In a large mixing bowl, combine the egg, heavy cream, panko breadcrumbs, grated Parmesan cheese, fresh parsley, Italian seasoning, and mustard powder. Stir until well combined. Add 3/4 cup of the ricotta and the cooled onion-garlic mixture from Step 1, folding gently to incorporate. This creates a creamy binding base for your meatballs. Now add the ground chuck and ground pork, along with the salt and pepper. Using your hands, mix everything together gently but thoroughly—don't overwork the meat, as this can make the meatballs tough. I like to mix until just combined, which keeps them light and tender.

Using a cookie scoop or your hands, roll the mixture into 1½-inch balls and place them on a parchment-lined baking sheet or plate. Once all meatballs are shaped, refrigerate them for 15 minutes. This resting period allows the mixture to firm up slightly, making them easier to brown without falling apart and helping them hold their shape during cooking.

Heat 8 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, carefully add the chilled meatballs and sear for about 1½ minutes per side until they develop a golden-brown crust. Don't move them around too much—let them sit undisturbed so the bottoms can brown properly. Transfer the browned meatballs to a clean plate as each batch finishes. You're not cooking them through at this stage, just creating a flavorful golden exterior.

Pour off most of the oil from the skillet, leaving just a light coating. Add the marinara sauce and 1/4 cup water, stirring to combine and scrape up any flavorful browned bits from the bottom of the pan. Carefully return the browned meatballs to the skillet, nestling them into the sauce. Spoon some sauce over the top of each meatball to coat them. Reduce heat to medium, cover the skillet partially with a lid, and simmer for 30 minutes, stirring gently halfway through.

After the meatballs have simmered for about 15 minutes (so they'll cook for the final 15 minutes), dollop the remaining 4 oz of ricotta evenly over the top of the meatballs, spacing them out so each one gets some creamy ricotta. Let everything continue cooking on medium heat, partially covered, for the remaining 15 minutes until the meatballs are cooked through and the ricotta has warmed and created a luxurious sauce. The ricotta will soften and blend with the marinara, creating a rich, creamy texture. Finish with a fresh garnish of parsley and serve immediately with pasta, crusty bread, or however you prefer.