Quote:
Originally Posted by Fire Me Boy!
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.
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Even better.
In the pot you are going to cook the sauce in add some olive oil and brown the meataballs on all sides. Then add sauce ingredients and let cook. The sauce will absorb the flavor of the meat in it.
You can do this with any meat. Ground beef & pork, Italian sausage, crab legs (no browning needed), and my favorite: squid.