What I like doing now, is poaching my meatballs right in the sauce. I feel it captures and blends all of the flavours without losing anything to the frying process, which is how I used to always cook my meatballs.
I saw this old Italian lady just drop her freshly formed, raw meatballs right into a simmering sauce and thought... what the hell... why didn't I think of that? So I have been doing it ever since. I also made a video of using turkey meat too which turned out surprisingly tasty.
Poaching meatballs keeps their shape better, and keeps the outside tender and moist without any hard or scorched edges.