FOR MEATBALLS: Combine all "dry" ingredients together (including garlic & herbs) until well blended. Incorporate mixture with ground beef and add in eggs, oil, and half & half until evenly combined- being careful not to overwork or over-handle the meatballs and form into golf-ball sized spheres. For best results, bring all of the ingredients to room temperature before forming the meatballs. Bake meatballs for 15-20 minutes in a 350 degree oven.
In a large silver or dutch oven pot over medium-high heat, drizzle with olive oil and brown sausage on all sides. Remove onto a paper towel lined plate and set aside.
Add onion, garlic, & 1 TBSP of butter to the same pot, keeping the remaining oil and stirring continuously to prevent burning. While the garlic and onions are cooking, hand crush the tomatoes and pour into the pot once the garlic and onions have begun to turn a light golden brown. Reduce heat to very low.
Once sauce has begun to warm through, add meatballs and sausage back in along with the onion powder, salt, pepper, sugar, chicken stock, and remaining butter.
For the remaining 3.5-4 hours, adjust seasoning as necessary. If gravy is too acidic, add butter, chicken stock, and/or sugar (carefully) as necessary until desired taste is achieved. Add fresh basil leaves in during the last half hour.
Serve over choice of pasta with fresh Ricotta and grated Parmesan cheese.