Ingredients

• 2 pounds ground sirloin
• 2 eggs
• 4 tablespoons freshly grated Parmesan cheese
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons dried oregano
• 1 tablespoon finely chopped fresh basil leaves
• 2 cups finely chopped yellow onion
• 2 cups finely ground dried bread crumbs
• 2 large garlic cloves, minced
• 2 teaspoons coarse sea salt, preferably gray salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups water, plus more if needed
• 5 tablespoons kosher salt
• 1 pound dried spaghetti
• 4 tablespoons extra-virgin olive oil
• 2 cups Grilled Tomato Sauce
• 4 tablespoons grated pecorino cheese

Instructions

1. In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.
2. VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
3. OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them. Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack. In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
4. OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
5. Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
6. In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
7. Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water. Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together. Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling. Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.
8. Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
9. Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
10. Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
11. Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.