Make the panade. In a large bowl, combine the torn bread and milk. Let it sit for 5 minutes, then mash with a fork until it forms a paste. This is what keeps the meatballs tender.

Add everything else. Add the beef, pork, grated onion, garlic, Parmesan, egg, salt, pepper, oregano, paprika, and parsley to the panade.

Mix until just combined. Use your hands and mix for about 20 seconds — stop the moment no dry patches remain. Overmixing makes meatballs bouncy.

Roll the meatballs. Scoop into 24 equal portions (about 1½ inches each, roughly the size of a golf ball). Roll gently between your palms. Do not pack them tightly. Place on a parchment-lined sheet pan.

Roast the broccoli. Toss the broccoli with olive oil, salt, and pepper on a second sheet pan. Set aside.

Bake the meatballs. Bake at 400°F for 18–20 minutes, until the internal temperature reaches 165°F and the tops are browned. Add the broccoli to the oven during the last 15 minutes. Rotate pans once.

Warm the sauce. While everything bakes, warm the marinara in a saucepan over medium-low heat with the red pepper flakes. Do not boil — boiling sauce splatters and concentrates the salt.

Dress the rice. Toss the warm cooked rice with 1 tbsp olive oil and a pinch of salt. The oil is what keeps reheated rice from turning crunchy.

Build the bowls. Spoon about ½ cup sauce into the bottom of each container. Add ½ cup rice on top of the sauce, then 5 meatballs, then a portion of broccoli. Sauce on the bottom keeps the rice from soaking up liquid and turning to paste.

Cool, lid, refrigerate. Let the containers sit uncovered for 20 minutes, then cover with a lid and refrigerate. Sealing hot containers traps steam and makes everything soggy.