Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Step 2

Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup or 1/3 cup store-bought grated). Place half in a large bowl. Grate or mince 4 garlic cloves and place half in the bowl. Coarsely chop 1/4 cup fresh parsley leaves and add it to the bowl.

Step 3

Add 8 ounces ground beef, 8 ounces ground pork, 2/3 cup panko, 1/4 cup milk, 1 large egg, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper to the bowl. Mix lightly with a fork until just combined.

Step 4

Lightly coat an oven-safe, preferably cross-hatched wire rack large enough to sit on top of a 9x13-inch baking dish without falling in with cooking spray or olive oil. Form the meatball mixture into 1 1/2-inch meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and place on the rack so that they are not touching. You should have 16 to 18 meatballs.

Step 5

Pour 1 (28-ounce) can whole tomatoes with their juices into a 9x13-inch baking dish. Carefully crush the tomatoes with your hands into bite-sized pieces. Add the remaining garlic, remaining 1/2 teaspoon kosher salt, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes, if using. Stir to combine and spread into an even layer.

Step 6

Place the rack of meatballs on top of the baking dish and carefully transfer to the oven. Bake until the meatballs are browned and cooked through or and an instant-read thermometer inserted into the center of a meatball registers 165°F, 25 to 30 minutes.

Step 7

Carefully remove the baking dish and from the oven. Use oven mitts to lift the cooling rack off the baking dish and transfer the meatballs into the sauce. Gently toss to coat in sauce. Sprinkle with the remaining Parmesan and, if desired, chopped fresh parsley. Serve over pasta or with crusty bread.