Make the sauce.

In a Dutch oven over medium heat, melt the butter and olive oil together.

Stir in the sugar, oregano, Italian seasoning, garlic and onion powders, and Kosher salt.  Stir until the sugar dissolves – about 2 minutes.

Stir in the tomato sauce.

Bring to a simmer, then reduce the heat to low.

Simmer for 20 minutes.

Meanwhile, make the meatballs.

In a large bowl, whisk together the breadcrumbs, buttermilk, garlic and onion powders, salt, pepper, parmesan cheese, and egg yolks. Let stand for 1-2 minutes to allow the breadcrumbs to absorb the buttermilk.

Add the beef and pork to the bowl and mix until the ingredients are just combined. Don’t overmix or your meatballs will be tough.

Use a heaping teaspoon to scoop out the meat mixture and form it into small meatballs.  Place the balls onto a plate.  Finish forming balls with the remainder of the meat mixture.

Gently add the meatballs to the simmering sauce.

If the sauce doesn’t cover the meatballs, add a bit of beef broth to make sure that the meatballs are fully immersed.

Simmer the meatballs, uncovered, for 15 minutes or until the meatballs are cooked through when cut in half.

Meanwhile, cook the pasta per the directions on the box.  When al dente, drain well.

Add the cooked pasta and heavy cream into the meatballs and sauce.  Stir well to combine.

Serve in pasta bowls and top with grated parmesan cheese.