My mouth is watering! Very nice recipes.
I’m of the opinion that meatballs should be cooked before adding them to the sauce. (Browned in olive oil or baked in the oven.) My thought is that while the flavor of the meatball may be good regardless of whether it’s cooked first or dropped into the sauce to cook, the texture of the meatball is vastly different. Browning them first then adding to the sauce for a 1/2 hour before serving will keep the meatballs and their crust firm. Meatballs dropped in raw become soft, even mushy, and taste just like the sauce–they seem to loose their identity. I feel the same about Italian sausage. I like to cook them first then add to the sauce. I hate mushy sausage that falls apart.
Anyone else in my corner?