Tips: To see if you’ve added enough salt and pepper to the meatball mixture, before shaping the meatballs, bring a small pot of water to a boil. Pinch off a grape-sized piece of meatball mixture, roll it into a ball, and drop it in the pot. When it is cooked through, in about 2 minutes, taste it and adjust the seasoning before rolling all of your meatballs.
Return the sauce to a simmer and simmer gently until the meatballs are cooked through, about 11⁄2 hours. Be sure to cook the meatballs at a very gentle simmer; if the sauce boils, the fat will separate from the meat and they will dry out. When you think they are done, remove one from the pot and cut into it with a paring knife. If it is still pink in the middle, continue to cook until done, another 10 to 15 minutes.
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