Heat oven to 400°F. In a skillet over medium heat, drizzle about 1 tsp olive oil, then add onions and garlic. Cook for a few minutes until onions are translucent. Remove from heat and set aside.
In a large bowl, add bread crumbs, Parmesan cheese, parsley, oregano, basil, thyme, salt, and pepper; stir to combine. Add cooked onions and garlic; stir to combine. Add egg, beef, and sausage and combine well, until everything is fully incorporated into the meat (I like to use my hands or the potato masher).
Spray a 12 muffin tin with nonstick spray, set aside. Using your hands, take about 2 tbsp. meat mixture and place into your palm, molding the bottom of the meatball. Place a piece of cheese sticks directly into the center, pressing down a bit, but don’t poke it through the bottom. Then, take about another 1-2 tbsp. meat mixture and set it on top of the cheese/meat, and form into a ball. Place into the muffin tin. Repeat until all spots are filled.
Top the meatballs with 1 tbsp. marinara, and a bit of Parmesan cheese; place into oven and cook for 45-50 minutes, or until the meatballs reach 165F. Remove from oven, let cool for about 10 minutes. Scoop meatballs out carefully and place onto a wire rack (put some paper towels under the wire rack to catch the grease. Let stand 5 more minutes. Serve over pasta and with additional sauce if desired – enjoy!