Preheat your oven to 350°F (175°C). Cook the penne pasta according to package instructions until al dente, then drain and set aside.

In a large bowl, combine the ground beef, ground pork, salt, pepper, garlic powder, onion powder, thyme, oregano, breadcrumbs, and Parmesan cheese. Mix until well combined.

Form the mixture into small meatballs, about 1 inch in diameter.

In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

In the same skillet, add the beef broth, heavy cream, and marinara sauce. Stir to combine and bring to a simmer.

In a large mixing bowl, combine the cooked pasta, meatballs, and sauce mixture. Stir until everything is well coated.

Transfer the pasta and meatball mixture to a greased 9x13 inch baking dish. Top with shredded mozzarella cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.