Start by preparing the herb ricotta mixture. Combine the ricotta cheese, minced garlic, and the dried herbs (basil, oregano, and parsley) in a bowl. Mix them gently and set the bowl aside for later use.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely diced onion. Let it soften for about five minutes, then stir in the minced garlic. Allow it to cook for an additional minute, then remove the skillet from heat and set the mixture aside to cool.

In a large mixing bowl, combine the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Make sure to include the cooled onion and garlic mixture as well.

Season the ground meat (both chuck and pork) with salt and pepper, and add it to the bowl with the other ingredients. Using your hands, gently mix everything together until just combined.

Roll the mixture into 1½-inch meatballs and place them on a plate. Transfer the meatballs to the refrigerator for about 15 minutes to help hold their shape.

Heat the remaining olive oil in a large skillet over medium-high heat. You want enough oil to cover the meatballs almost halfway.

Begin browning the meatballs in batches to avoid overcrowding in the skillet. Cook for approximately 1½ minutes per side, or until they develop a golden-brown color.

After removing the excess oil from the skillet, pour in the 32 ounces of marinara sauce. Add about ¼ cup of water to maintain a nice sauce consistency.

Carefully add the browned meatballs back into the skillet, then spoon some of the sauce over the top. Cover partially and let the meatballs cook for 30 minutes over medium heat.

During the last 15 minutes of cooking, dollop the remaining herb ricotta mixture over the meatballs and let it heat through.

Garnish the dish with a sprinkle of fresh parsley and serve the meatballs with a side of pasta, crusty bread, or on their own with extra sauce.