Cook the diced onion in olive oil over medium heat until soft and translucent. Let cool slightly.

In a large bowl, combine ground beef, Italian sausage, cooked onion, parsley, breadcrumbs, egg, oregano, thyme, garlic powder, onion powder, salt, and pepper.

Season VERY generously — more than you think you need. This is the key to the best meatballs.

Mix gently by hand until just combined. Do not overwork. That makes them tough.

Heat olive oil in a wide pan over medium-high heat. Roll meatballs and add to the hot oil. Brown well on all sides. Don’t rush this — this is where the flavor happens. The meatballs do not need to be cooked through yet.

Once the meatballs are browned, add the tomato sauce directly to the same pan along with garlic, oregano, thyme, basil (if using), salt, and pepper. Lower the heat and let the meatballs simmer in the sauce until cooked through and tender, about 15–20 minutes.

Internal temp should be 160°F MAX — turn off the heat once you’re there. They can hang out on low as long as you want.

Finish with freshly grated Parmesan and serve however you like, we love on a sub roll and mozzarella and parmesan cheese, served solo as an appetizer, or over a mezzi rigatoni.