• Heat 1 tablespoon of olive oil in a pot over medium heat. Add the finely diced onions and sauté for about 4 minutes. After that, add the minced garlic and sauté for an additional minute before allowing the mixture to cool.
• In a large bowl, combine the whisked eggs, half and half, Worcestershire sauce, and crushed Ritz crackers. Stir the mixture for 1 to 2 minutes until it is well combined.
• Add the grated Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and pepper to the bowl. Mix these ingredients together along with the cooled onion and garlic mixture.
• Add the ground beef and Italian sausage to the bowl. Mix gently until everything is combined, taking care not to overwork the meat.
• Roll the mixture into 1 ½-inch balls and refrigerate them for 10 to 15 minutes.

Cooking

• Lightly dredge each meatball in flour before cooking.
• In the same pot, heat the remaining olive oil. Brown the meatballs in batches for about 5 to 6 minutes.
• After browning, wipe the pot clean, add the marinara sauce and about ¼ cup of water, scraping the bottom of the pot.
• Add the browned meatballs back into the pot. Simmer everything together on medium heat for about 30 minutes.
• While the meatballs are simmering, cook the spaghetti according to package instructions. Drain it well when done.
• Toss the spaghetti with the meatballs and sauce to coat them evenly. Garnish the dish with fresh parsley or basil and a sprinkle of Parmesan cheese before serving.