Beef and Pork Meatballs

To create the dish, start by forming pork sausage into small 1/2-inch balls using a small spoon. Fill a pan with enough water to reach a depth of 1 inch; heat it up until boiling, then lower the heat to a medium-low setting and let it simmer. Cook these meatballs in the simmering water until they're fully cooked, taking around 15 minutes. Remove them with a slotted spoon and let them cool on a plate lined with paper towels; discard the water.

Next, preheat your oven to 350 degrees F (175 degrees C). In a large bowl, combine ground beef, bread crumbs, ketchup, Parmesan cheese, Worcestershire sauce, egg, granulated garlic, and 1 teaspoon black pepper. Use an ice cream scoop to portion out the ground beef mixture into about 1-inch balls; then, wrap each ball around a small pork meatball to cover it completely. Arrange these double meatballs on a baking sheet.

Bake the covered meatballs in the preheated oven until they're browned and partially cooked, taking around 25 minutes.

In a pot over medium heat, warm some olive oil; cook and stir an onion and garlic in the hot oil until the onion is softened, taking about 10 minutes. Add crushed tomatoes, diced tomatoes, sugar, Italian seasoning, 1 teaspoon black pepper, basil, and lemon juice; bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes. Add the meatballs to the sauce and continue to simmer, stirring gently, until they're fully cooked, taking about 20 more minutes.