Just shape, drop, and simmer. Since making meatballs—mixing, shaping, browning, and simmering—can be a bit of a project, we wanted to streamline the process while creating an easy, delicious version for two. Skipping the browning step (and “dropping” the shaped meatballs right into the sauce) gave us a brighter-tasting, less meat-forward sauce and avoided messy stovetop splatter. A panade—a paste of crushed crackers and milk—made sure that the meatballs held together during the simmer. To compensate for the flavor typically gained through browning, we added a combination of granulated garlic, dried oregano, ground fennel, and Parmesan cheese to the beef mixture. Garlic, red pepper flakes, and fragrant fresh basil contributed depth to the sauce. Cooked directly in the sauce for about 20 minutes, the meatballs absorbed some of the bright tomatoey notes, further boosting their flavor. The meatballs are equally delicious served over your favorite pasta and in a sub sandwich.
