Add Italian sausage and ground beef to a large bowl, along with the garlic powder, onions, eggs, cheese, Italian seasoning, salt and pepper. Mix until combined, then stir in fresh basil and parsley.
To crush saltines, you can easily use a food processor and grind until it's almost a saltine dust. Little chunks are okay! Add the saltine mixture to the bowl, and using a spatula or your hands, mix until thoroughly combined.
After combined, line a baking sheet with parchment paper. I like to use a large ice cream scoop to make my meatballs the same size and roll them from there, but feel free to scoop by hand if you prefer! This should make 24 meatballs if you use the scoop (about 1/4 cup each)
After all of the meatballs are made, add 3 tbsp of olive oil to a large sauté pan and turn to medium heat. Using tongs, place meatballs in the pan and sauté, flipping throughout, until all sides are brown and crispy.
After the meatballs are done cooking, remove from the pan and place in a bowl or the previously use sheet pan. Don't clean or throw out the remnants in the pan, these will help to flavor your sauce!