In a small mixing bowl, combine bread crumbs and buttermilk and stir until evenly moistened, let rest 10 minutes (now is a good time to gather other ingredients, chop herbs and shred cheese).
To a large mixing bowl, add ground beef, pork, bread crumb mixture, egg, shredded Parmesan, 1 1/2 Tbsp fresh basil, 1 1/2 Tbsp fresh parsley, oregano, marjoram, crushed fennel seeds, onion powder, garlic powder and season with salt and pepper to taste.
Toss mixture with hands just until evenly distributed (don't overwork it). With lightly oiled hands, shape meat mixture into 1 1/2-inch balls (you should get nearly 2 dozen).
Heat 1/2 cup olive oil in a large pot over medium heat. Once oil is hot, add in about 1/2 of the meatballs (don't overcrowd pot) and brown on all sides, rotating to next side after about 2 minutes.
Drain meatballs on a plate lined with several paper towels. Repeat with remaining meatballs.
In a separate large pot, heat 3 Tbsp olive oil over medium-high heat. Add onion and saute until tender, about 4 - 5 minutes, adding in garlic during last 30 seconds of sauteing.
Stir in crushed tomatoes, diced tomatoes, tomato paste, sugar, 3 Tbsp fresh basil, 2 Tbsp fresh parsley, fresh rosemary and season with salt and pepper to taste.
Bring just to a bubble, then reduce heat to a simmer. Add in meatballs and fully submerge in sauce. Simmer mixture, gently stirring occasionally, 45 minutes - 1 hour.
Serve warm tossed with spaghetti.
*I used 2 day old french bread, cut the crusts off (and discarded) then tossed the white portion in the food processor and ground to crumbs.
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