Quote:
Originally Posted by JASONSAUTO
My wife has a recipe somewhere with homemade sauce and meatballs.
You put the balls in raw and cook both together, never put them in the oven. It's awesome
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The problem with cooking entirely in sauce is flavor development. In a liquid base, it's impossible for the meatballs to get any Maillard reaction (brown), which creates literally hundreds of flavor compounds.
Next time, try par cooking her meatballs like the link I posted, then finish in the sauce. I guarantee you'll thank me.