Combine the pork, egg, breadcrumbs, 1 clove garlic, 1/2 the onion, Italian seasoning, and 1 tsp red pepper flakes in a large bowl. Use your hands to mix everything together, taking care not to overwork the meat. Divide into 16 golf ball sized rounds.
Heat 1 Tbs olive oil in a large skillet set over high heat until it starts to shimmer. Add the meatballs, working in batches if necessary so you don't crowd the pan, and cook for about 3 minutes on each side or until a nice crust forms (don't worry about the meatballs being cooked through at this point). Add the sauce and the remaining red pepper to the pan and reduce the heat to low. Simmer for about 20 minutes, until the sauce has heated through and reduced slightly and the meatballs are cooked.
Meanwhile, prepare the risotto. Heat 1 Tbs oil in a saucepan.Add the remaining onion and garlic and cook until softened. Add the rice to the pan — cook until the rice becomes translucent, with just a pearl of darker white in the center of each grain. Add the white wine to the pan Cook, stirring often, until nearly all of the liquid has evaporated. Add the stock in half cup increments, allowing the liquid to nearly cook off in between each additions and continuing to stir nearly constantly (the more you stir, the creamier the final risotto will be!). Add the parmesan and stir until it melts into the rice.
Serve the rice topped with the meatballs and sauce.