In a large bowl, combine the lamb, pork, eggs, milk, Worcestershire sauce, breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, onion powder, salt and black pepper. With clean hands are a large, heavy spoon mix the ingredients together until combined. If the mixture is too wet to form meatballs, add more panko until it is easier to handle. Taking 2-3 tablespoons of the meat mixture, roll into a ball and then push a piece of mozzarella into the center. Wrap the meat around the mozzarella tightly and then place it on a baking sheet that has been lined with parchment paper. Repeat this step for the rest of the meat. Cover the meatballs with plastic wrap and place in the fridge for 20 minutes.

Preheat your oven to 375 degrees F.

Once the meatballs have chilled, heat the canola oil in a large oven-safe skillet over medium-high heat. Add the meatballs, and brown on all sides, about 2 minutes per side. Pour in the marinara sauce, making sure to partially coat the meatballs. Cover the skillet with a lid or foil and place it in the oven to finish cooking the meatballs, about 25-30 minutes.

While the meatballs are baking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.

Serve the spaghetti with meatballs and sauce on top. Add slices of fresh burrata on top if desired and sprinkle with fresh basil and parmesan cheese.

Serve immediately and enjoy!