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To keep them tender, the ingredients are mixed together first, then the meat is added last—minimizing overmixing. Wet hands are used to roll the mixture into golf ball-sized balls, ensuring uniformity and ease. Before adding to the sauce, the meatballs are baked at 375°F until browned, then introduced into the simmering sauce to soak up those incredible flavors.
The Long, Slow Cook
The sauce, with its meatballs and meat, is left to simmer all day, allowing the flavors to meld and deepen. The cook encourages patience, noting that the sauce is ready when the pork is fall-off-the-bone tender and the meatballs are perfectly cooked. During this time, the aroma envelops the house, reminiscent of family gatherings and warm memories.