Sheldon wrote:

> many restaurants don't bother with frying/baking, they simply drop
> the formed raw meat balls directly into the pot of simmering sauce.

When I make meatballs, I make them more marshmallow-shaped than round. That
shape makes for easier uniform browning. (Of course, I *could* make it even
easier than that by shaping them into cubes, but you've got to make *some*
concession to tradition!)

Bob