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Preheat oven to 375°F.
In a large mixing bowl, combine the ground beef, Pecorino Romano cheese, seasoned panko breadcrumbs, whisked eggs, Italian seasoning, garlic powder, diced onion, chopped garlic, parsley, basil, and ¼ cup marinara sauce.
Mix just until combined. Do not overmix.
Add the cooked rice and gently mix until evenly incorporated.
Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish and another 1 cup in the bottom of an 8x8-inch baking dish.
Roll the meat mixture into meatballs. Depending on size, you should get approximately 18–22 meatballs.
Arrange the meatballs in the prepared baking dishes, leaving a little space between each one so they cook evenly.
Spoon a small ladle or spoonful of marinara sauce over the top of each meatball.
Sprinkle the shredded mozzarella evenly over the meatballs.
Lay the provolone slices over the top.
Spray one side of a sheet of aluminum foil with cooking spray. Tent the foil over the baking dishes with the sprayed side facing the cheese.
Bake covered for 35 minutes.
Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted, bubbly, and the meatballs are fully cooked through.
Let rest for 5 minutes before serving.