Start by preheating your oven to 450°F (230°C). Lightly grease a 9x13-inch baking dish with olive oil to prevent sticking and give the meatballs extra flavor.

Place the Italian sausage in a mixing bowl. Briefly wet the bread under running water until damp but not soaked, then squeeze out extra liquid. Tear the bread into small pieces and mix it into the sausage. Add the egg, oregano, cumin, and molasses, then mix gently until just combined. Overmixing here can make the meatballs dense.

Rub your hands lightly with olive oil to prevent sticking, then roll the mixture into balls about 2 tablespoons in size. Aim for 10-12 meatballs in total, placing them evenly in the greased dish.

Bake the meatballs for 15 minutes until they’re browned on the outside but not fully cooked. This step ensures they stay juicy when added to the sauce.

While the meatballs are in the oven, stir together olive oil, minced garlic, crushed San Marzano tomatoes, harissa paste (if using), and a pinch of salt and pepper in a bowl. The sauce will simmer perfectly in the oven.

Pour the sauce over the partially baked meatballs, covering them completely. Cover the dish with foil and bake for another 25 minutes. Then, remove the foil, top the meatballs with sliced mozzarella and shredded provolone, and return to the oven for 10 minutes, or until the cheese is melted and golden.

Once the cheese is bubbling and irresistible, remove the meatballs from the oven. Garnish with freshly chopped oregano for a finishing touch. Serve immediately with pasta, bread, or your favorite side dish!