Some cooks fry or bake, but when you’re looking for a meatball recipe that will simmer away while you do other things, this recipe triumphs. Poaching the raw meatballs directly in your sauce means the mositure is locked in, giving you a tender bite that carries the tang and aroma of your marinara. And yeah, that tomato sauce is darn important, so we’ll be talking about best practices for from-scratch Sunday sauce too. This is one to definitely add to your weeknight meal rotation this year!

Active participant class with Ava. You leave with meatballs to take home and cook.