Preheat the oven to 350ºF.
Put the meatballs in a pot small enough so that when you pour the sauce over them they are covered. Do this, and place a cover on it.
Put the pot in the oven for 4 hours (stirring once half-way).
Remove, cool for a bit, and eat.
Meatballs soften once cooked past 3 hours (even ground meat), as they are usually made from tough cuts with lot's of collagen-laden fibers. The extra hour allows them to reach the simmering point when placed in the oven cold. The gelatin released also makes the sauce that much better. I don't brown the meatballs, as it changes their texture. It's a small trade-off I make (and prefer) over the slightly better sauce flavor yielded through the browning maillard reaction.
This cooking method is also the easiest (and cleanest) one to implement. If after three hours the sauce appears a bit thin, leave the cover off for the last hour. Oh, and cooking in the oven applies even heat to the pot, and minimizes/eliminates scorching or sticking of meatballs/sauce to the bottom of the pot.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver