Add the panko bread crumbs and cream to a large bowl. Stir until combined. Allow the mixture to soak for ten minutes.
Add the ground beef, pork, garlic, eggs, Parmesan cheese, fresh herbs, onion, and Worcestershire sauce to the bowl with the breadcrumb mixture.
Sprinkle the salt, pepper, crushed red pepper, and Italian herbs evenly over the top.
Mix the ingredients until combined, being careful not to overmix. The best tool for this is your hands.
Place the meatball mixture in the refrigerator for 30 minutes or the freezer for 15 minutes. This step will make it easier to form the meatballs and allow them not to fall apart while cooking.
Heat the oven to 400°F.
Line a large, rimmed baking sheet with parchment paper.
Use a 2-tablespoon cookie scoop to portion the meatballs. Roll them in your lightly greased hands and place them on the baking sheet.
Bake for 15-20 minutes. The internal temperature of the meatballs should be 160°F.
Remove from the oven. Keep oven on.
Slice the mozzarella balls in half, placing one half on each meatball. Press down lightly with your thumb.
Return the pan to the hot oven and let the cheese eyeballs soften and melt slightly. Remove the sheet pan from the oven.
Pour some of the marinara into a small bowl. Use a fork to dip the meatball into the sauce, just to the edge of the cheese.
Gently push an olive slice onto each cheese eyeball. You can return them to the oven briefly if you want them to look scarier.
Cook your pasta according to the instructions on the package.
Drain the pasta and pour it into a serving bowl. Place the eyeball meatballs on top.