In a large bowl, combine Ground Beef (1 pound), Ground Pork (1 pound), Breadcrumbs (1 1/2 cup), Egg (4), Parmesan Cheese (1/2 cup), Garlic Powder (1 1/2 teaspoon), Ground Black Pepper (1 teaspoon), Salt (3/4 teaspoon), and Dried Oregano (1/2 teaspoon). Mix well, using your fingers or a fork.
Working with small sections of the meat mixture, roll each section between your palms to create a ball about 1″ in diameter. Continue until the entire mixture has been rolled into balls.
Heat Olive Oil (3 tablespoon) in a large frying pan over medium heat until oil glistens and pan is hot. Add meatballs to pan in batches to form a single layer, allowing a bit of space between the meatballs.
Turn meatballs as the bottom side begins to brown, allowing a crisp exterior to form on as much of the meatball as possible, and until meatballs are cooked through.
Remove meatballs to a plate lined with paper towels to soak up any excess grease.
You can add the meatballs directly to the pasta sauce if you wish, but I prefer to place them on top of each plate of Spaghetti (to taste) and Pasta Sauce (to taste). Garnish with parmesan cheese if desired.