Preheat oven to 375 degrees F (190 degrees C).

Spray two sheet pans with vegetable oil spray to prevent sticking.

In a large bowl, combine lean ground beef and ground pork.

Mix the meats lightly to avoid overmixing.

Incorporate the soaked and squeezed dry Italian bread and lightly beaten eggs into the meat mixture.

Add grated parmigiano-reggiano cheese, seasoned bread crumbs, toasted pine nuts, raisins, chopped flat-leaf Italian parsley, chopped cilantro, finely minced onion, minced garlic, kosher salt, and ground black pepper.

Gently incorporate all ingredients into the meat mixture. Avoid overmixing to ensure tender meatballs.

Form one-inch meatballs using a scoop or by hand.

Place the meatballs on the prepared sheet pans.

Bake at 375 degrees F (190 degrees C) for 10-15 minutes, or until cooked through.

While the meatballs are baking, pour both jars of Ragu Old World Style Marinara sauce into a large saucepan.

Heat the sauce over medium heat.

Once the meatballs are fully cooked, add them to the simmering Ragu sauce.

Serve the meatballs hot, providing small skewers for easy serving.

Reserve some of the sauce in a separate bowl for dipping.