When I make meatballs, its usually to go with tomato sauce. I brown them in a pan but don't try to cook them through. In the pan I give them a nice crust all around then toss them into the sauce to finish cooking and flavoring the sauce.
How long does that usually take in the sauce?
I usually end up cooking my sausages and ground hamburger pretty much all the way because I don't know how long it would take to finish them in the sauce. I'm probably missing out on a lot of flavoring.
BTW, an old Italian friend of mine once told that the secret of not burning the meatballs in the sauce is to set a smaller pan in the bottom of the sauce pot. Maybe he knew one day I would eventually try making them