Tip ground chuck, Italian sausage and parmesan into a large bowl.
Using your hands, mix ingredients together.
Form mixed meat into bite-size meatballs by taking a large pinch of the meat and rolling into a ball.
Heat oil in a large skillet on high heat, and carefully drop meatballs in.
Brown all sides, just a little.
You will likely have to brown meatballs in two batches, which might require additional oil.
If you have an ovenproof skillet, discard oil and wipe skillet clean, then place meatballs in skillet and set aside.
If you do not have an ovenproof skillet, place meatballs in an ovenproof dish and set aside.
Drop butter in a saucepan and place on a high heat.
Just before the butter completely melts add garlic and saute until flavor releases.
Add tomatoes, oregano and salt and lightly stir to combine.
Lower heat to medium and cover saucepan and allow to cook for 7-10 mins until the flavors are combined.
Watch the sauce as it bubbles and lower heat if it appears to be bubbling too vigorously.
Taste sauce to make sure you have the right balance of flavors, if necessary add a little extra of what your tastebuds feels it needs.
Pour sauce over meatballs and cover with foil, then place in a preheated oven at 380.
Allow to cook for 10-15 mins.
When ready to serve, sprinkle with some parmesan and basil.