First, make the meatballs. In a large bowl, combine the ground beef and ground pork.

In a small bowl, tear up the sliced white bread into small chunks, and pour just enough half&half to soak them {might be less than the whole ¼ cup}. Add this to the meat.

Start mixing everything together, then add 2 of the eggs. If the mixture is still too dry, add the 3rd egg.

Stir in the grated parmesan, mozzarella, garlic powder, onion powder, parsley, and salt & pepper. Place mixture in the fridge while you start the sauce.

In a large nonstick pot, heat the olive oil and onion over medium-high heat. Once the onion starts to fizzle, throw in some salt and pepper, and allow it to cook until softened and translucent.

Add in the tomato sauce, cover, and let the mixture come to a low boil.

Take the meat mixture out of the fridge, and make meatballs about the size of a walnut. Once you have formed all the meatballs, add them to the hot sauce a few at a time, making sure to not place them on top of each other.

Once all the meatballs have been added, cover the pot once more, and let it cook on medium-high for 20-30 minutes. After this, turn the heat down to medium-low, and let it cook for 1-2 hours {longer if possible}.

When ready to serve, cook pasta according to package directions, top with meatballs and sauce, and serve with more grated parmesan on top.