Preheat oven to 400˚F.
In a deep skillet or Dutch oven, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat, add 2 cloves garlic and stir a minute or 2. Add sun-dried tomato paste, then oregano and wine, stir, add stock and tomatoes and season with salt to taste. Simmer over low heat until meatballs are ready to serve.
Place the meats in bowl and season with salt, pepper, fennel seed and chili paste or flakes. Add remaining 4 large cloves garlic, grated or minced, then add broccoli rabe, moistened breadcrumbs, pecorino cheese, eggs, parsley and about 2 tablespoons EVOO. Mix to combine and use a scoop to roll 2 inch balls, nesting a piece of provolone in each. Roast on parchment-lined baking sheet until golden and cooked through, 25 minutes. Add meatballs to sauce to coat.