1. Preheat oven to 375°F.

2. In a large bowl, mix beef, pork, breadcrumbs, egg, 1 teaspoon salt, oregano, garlic powder, pepper, and parsley until just combined.

3. Roll into 1.5-inch meatballs and brown in a hot skillet with a splash of oil until crusted but not fully cooked.

4. In the same skillet, sauté onion and garlic in olive oil until translucent.

5. Stir in crushed tomatoes, chicken broth, remaining 0.5 teaspoon salt, and bring to a simmer.

6. In a 9×13-inch ceramic baking dish, combine uncooked rice with the sauce. Mix in 0.75 cup mozzarella.

7. Nestle browned meatballs evenly into the rice mixture.

8. Cover dish tightly with foil and bake for 45 minutes.

9. Remove foil, top with remaining mozzarella and parmesan. Bake uncovered for 10-15 minutes.

10. Broil for 2-3 minutes to brown the cheese topping.

11. Let rest uncovered for 10 minutes before serving.

12. Garnish with chopped parsley.