Real Italian Meatballs

1 pound ground sirloin (90 percent lean) 1/2 pound sweet Italian pork sausage 1/3 cup dry bread crumbs 1/3 cup plus 1/4 cup water, divided2 eggs, lightly beaten2 large garlic cloves, minced or pressed through a garlic press 1/4 cup grated Romano cheese, divided 1/4 cup parmesan cheese, divided1 teaspoon dried basil, divided 3/4 teaspoon salt, divided 3/4 teaspoon fresh-ground black pepper, divided 1/2 teaspoon crushed red pepper flakes1 3/4 cups crushed tomatoes in heavy pureeRemove ground sirloin and Italian sausage from refrigerator and bring to room temperature, about 60 minutes.Add bread crumbs and water to a large mixing bowl and stir together. When breadcrumbs absorb water, whisk in eggs, garlic, 2 tablespoons of each cheese, 1/2 teaspoon basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and crushed red pepper.Place oven rack in center position. Heat oven to 425 degrees. Lightly spray a 9-by-12-inch casserole dish with vegetable oil. Set aside.Using a dinner fork, combine ground sirloin and sausage well with bread crumb mixture. Gently form into 12 equal-size balls and place in prepared casserole about 1-inch apart.Stir 1/4 cup water, remaining basil, salt and black pepper into crushed tomatoes. Pour mixture over and around meatballs. Sprinkle meatball tops with remaining cheeses. Bake 18-20 minutes, or until center of meatballs reaches 160 degrees when instant read thermometer is inserted into center. Serve hot over al dente cooked spaghetti.Serves six.Nutrition values per serving (including spaghetti): 496 calories (29.1 percent from fat), 16.1 g fat (6.2 g saturated fat), 52.6 g carbohydrate, 2.8 g fiber, 32.5 g protein, 117 mg cholesterol, 969 mg sodium.SaltSense: Omitting added salt reduces sodium per serving to 579 milligrams.