Meatballs in Nduja Sauce

Ingredients

• 1 3/4 pounds trimmed boneless pork shoulder, cut into 1- x 2-inch strips
• 1/2 pound pork belly, cut into 1- x 2-inch strips
• 3 tablespoons extra-virgin olive oil, divided
• 3 medium-size yellow onions, finely chopped
• 4 large garlic cloves, finely chopped
• 1/3 packed cup ’nduja (such as La Quercia) (3 ounces)
• 4 cups jarred tomato passata (such as Flora Italian Strained Tomatoes)
• 1/2 cup water or chicken stock
• 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
• 5 (1-ounce) hearty white bread slices, crusts removed and bread cubed
• 1/2 cup whole milk
• 2 ounces pecorino Romano cheese, finely shredded (about 3/4 cup), plus more for serving
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 large egg yolks
• 1/2 teaspoon black pepper

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