Kitchen Witch Tip
My mother always made meatballs for this dish by putting them into disposable broiler trays and cooking them in the oven. I’ve followed this tip many times with several meatball recipes that call for frying them first and then adding them to the sauce. This has a few advantages. The original recipe for this calls for frying the meatballs in oil. Why add all that extra fat?
Cooked in the trays, the fat in the meat itself helps the meatballs to cook and stay moist, all while keeping their shape. It also is easier to clean those pans instead of scraping lots of bits of meat off of a skillet. You may need to turn them each once for more even browning, but that isn’t a requirement as they’ll all just get put into the sauce anyway to finish cooking. Adding the accumulated juices from the cooking pans is optional, as that will also add extra fat to the sauce, but it does have great flavor.