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Preheat oven to 350° F. Measure out ingredients before beginning.
Add the crushed Ritz crackers to a large bowl. Stir in the half and half (this mixture will continue to thicken). Add the minced onions, garlic, parmesan, egg, oregano, and basil and until well combined.
Season the pork and ground beef with salt and pepper and add it to the bowl. Stir until just combined (don’t overwork the meat or the meatballs can become tough).
Add the uncooked rice and stir until evenly combined. Roll into 1 ½-inch meatballs and set aside.
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the garlic and cook for 1 minute. Add the tomato paste and cook for another minute.
Add the chicken broth and stir to combine. Add the diced tomatoes, marinara sauce, brown sugar, Worcestershire sauce, Dijon mustard, and bay leaf. Bring to a gentle bubble.
Gently drop in the meatballs and spoon the sauce on top as you do so. Cover tightly to trap in the heat and transfer to the oven.
Bake for 55 minutes. Remove from the oven and spoon out any grease from the top. Top with parsley and parmesan. Serve with Garlic Bread With Cheese or No Knead Bread with Olive Oil Bread Dip!