In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to meat. For our version, we opted to use Japanese panko breadcrumbs. Panko, which has a neutral flavor and a light and fluffy but coarse texture, greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, cut and measure, soak in water, then squeeze out excess moisture. Panko only needs to be moistened with water and it’s ready to use. Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” We use pecorino liberally in this recipe: a chunk simmered in the sauce, as well as grated both in and over the meatballs. Though not traditional, pasta is a fine accompaniment. Or offer warm, crusty bread alongside.