Old-Fashioned Meatballs in Red Sauce
['1 pound ground round (15 percent fat)', '1/2 pound sweet Italian sausage', '1/3 cup plain dry bread crumbs', '2 eggs, lightly beaten', '2 large garlic cloves, minced', '1/3 cup grated Pecorino Romano cheese', '1 3/4 cups canned crushed tomatoes in heavy purée']
Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
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