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Preheat the oven to 425 degrees F. Coat 2-3 baking sheets with nonstick cooking spray; set aside.
In a large bowl, combine with your hands the beef, pork, onion, garlic, Italian seasoning, parsley, egg, parmesan, breadcrumbs, ricotta, and salt.
Using a small cookie scoop, form 1 & ¼-inch balls out of the mixture.
Heat olive oil over medium-high in a large skillet. Working in batches, add the meatballs and brown on all sides, about 4 minutes. (Add more olive oil if needed and turn down heat if they're starting to burn.)
Place browned meatballs on the baking sheets and transfer to the oven to finish cooking for 10 minutes.
Use as desired. They're great with spaghetti of course, and also in soups, casseroles, or for meatballs sliders. Or let cool and freeze for another day! (Freezer instruction is included in the article.)