Name: Meatballs al forno
Yield: makes 24 meatballs
Ingredients: 3/4 cup diced day- old, crustless bread; 1/4 cup whole milk; 1 1/2 cups freshly grated Parmigiano- Reggiano (about 6 ounces), plus a wedge of Parmigiano-Reggiano for grating; 1/2 large yellow Spanish onion, minced (about 1 cup); 2/3 cup finely chopped fresh Italian parsley leaves; 2 extra- large eggs; 4 large garlic cloves, minced; 1-2 teaspoons pure ground red pepper flakes, plus more to taste; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 pound ground pork; 1 pound ground veal (I used ground Black Angus beef); 6 1/2 ounces pancetta, finely chopped or minced in a miniature food processor; All-purpose flour, for dredging (about 1 cup); 1/4 cup extra- virgin olive oil, plus more as needed; 1 jar (25-28 ounces) of your favorite tomato sauce; 3 dried bay leaves; garnish; more Parmesan; fresh thyme leaves or more chopped parsley