As shared by @antoinetteitaliankitchen, the secret to incredibly tender and flavorful meatballs is to skip the frying and baking. Instead, they're dropped raw into a rich Sunday gravy, built on a base of sautéed pork ribs and sausage, to simmer to perfection.
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In a large pot, sauté the pork ribs and sausage to render the fat and build a flavorful base.
Add chopped onion and minced garlic to the pot and cook until fragrant.
Pour in the crushed tomatoes to create the sauce. Bring the sauce to a hot bubble.
Carefully drop the uncooked meatballs directly into the bubbling sauce.
Reduce heat and let the sauce simmer for several hours until all the meats are tender and the meatballs are cooked through.
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