Preheat oven to 450°F.

Add the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, garlic cloves, parsley, salt, and pepper to a medium-sized bowl. Use your hands to combine until mixed.

Continuing with your hands, roll the meat mixture into 1 1/2-inch balls and place on a parchment (or foil) lined sheet pan.

Bake for 10-12 minutes or until lightly browned and just cooked through. Set aside.

Cook the pasta al denté, about 1-2 minutes less than package directions. Taste to make sure it’s the texture you want before draining the water and setting the pasta aside (keep the pasta water).

In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes. Pour in the milk, whisking continuously to prevent any lumps. Keep whisking about 2-3 minutes until smooth. Stir in the cheddar and Gruyere cheese until smooth and add salt and pepper to taste. Optional to add 1/8 - 1/4 cup of pasta water back into the pan if the sauce is too thick. Add the drained pasta and gently mix.

Reset the oven to 400°F.

Next, in a 9x13 prepared pan (either grease with butter or spray with cooking spray), add the pasta mixture, scraping all the cheese sauce into the pan. Place the cooked meatballs on top and gently mix the pasta up and over the meatballs. It doesn’t have to be perfect. Sprinkle the panko breadcrumbs on top, followed by the Pecorino Romano cheese, and bake for 20 minutes.

Top with fresh chopped parsley and serve right away!