We wanted a streamlined route to tender meatballs in a brightly flavored sauce.
Why This Recipe Works
Most meatball recipes call for roasting or pan-frying meatballs before simmering them in a hearty Italian red sauce. But we were on a quest for an easier, weeknight-friendly meatball, so we wanted to skip the browning step. Since we hadn’t seared a crust onto the meatballs, we had to rethink our usual method. Simmering the meatballs in the tomato sauce in the ambient heat of the oven cooked them evenly without requiring stirring all while infusing the sauce with great flavor. Using saltines in place of fresh bread got rid of some of the moisture, making the meatballs less gummy.