Called 'Mexican White Trash,' These Treats Never Disappoint.

Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground pork, breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, basil, garlic, egg, salt, and pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until they are browned on all sides, about 5-7 minutes.
Transfer the browned meatballs to a baking dish.
In the same skillet, add the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the cheddar cheese until melted and smooth.
Pour the cheese sauce over the meatballs in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and the cheese sauce is bubbly.
Garnish with additional parsley and basil before serving.
Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture. You can also substitute ground turkey or chicken for a lighter version. If you're looking to add more vegetables, finely chopped spinach or zucchini can be mixed in with the meatballs. For a gluten-free option, use gluten-free breadcrumbs. Experiment with different cheeses like Gouda or Fontina for a unique flavor twist.