Meatballs and Marinara (Adapted from Milk Street TV)

Ingredients:

 4 tablespoons extra-virgin olive oil, divided, plus more to serve

1 large yellow onion, finely chopped

Kosher salt and ground black pepper

6 medium garlic cloves, finely grated

1½ teaspoons red pepper flakes, divided

6½ ounces (2½ cups) panko breadcrumbs

1 1/4 cups water (or milk?)

3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup) [Optional: 1 ounce as a chunk] plus more grated, to serve

1 large egg, plus 1 large egg yolk, beaten together

1½ pounds 90 percent lean ground beef (I think this is too low a ratio of meat to bread, so I will likely do 2 and maybe even 3 pounds next time.)

2 28-ounce cans whole peeled tomatoes plus one can crushed tomatoes

6-8 large basil leaves

DIRECTIONS

1. 01
   Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes (LOL! Get them nice and moderately browned, 20 minutes or so). Add the garlic and 1 teaspoon pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
2. 02
   In a medium bowl, combine the panko and 1¼ cups water (Grandma Lucille used to use milk as I recall); press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 tablespoons oil, 1½ teaspoons salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogenous.
3. 03
   Using a ½-cup dry measuring cup (I used the 3 oz scooper), divide the mixture into 8 portions - if using more meat, might need two baking sheets). 
4. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. (If you have the time, it would make sense to chill the meat for an hour and then shape the meatballs.
5. Refrigerate uncovered for 15 to 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
6. 04
   While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, 
7. Drain the canned whole tomatoes into a large bowl. Dice the whole tomatoes and add them to the bowl. Add the can of crushed tomatoes to the bowl. 
8.  Return the Dutch oven to medium and heat the remaining onion mixture, stirring, until warmed through, about 2 minutes. Stir in the tomatoes, remaining ½ teaspoon pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high and cook, stirring occasionally, until slightly thickened, about 15 minutes. (I like mine cooked longer, closer to an hour, especially to cook the diced tomatoes.)
9. Taste and season with salt and pepper.
10. 05
    Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the pecorino chunk. Serve with additional grated cheese.