SOMEWHERE along the line we decided meatballs are cold-weather food. Some argue that summer is simply too hot for the typical two-pronged meatball-cooking approach: searing on the stove top followed by braising in the oven to let all the flavors meld (and your kitchen get as cozy as a sweat lodge). I’m here to tell you there’s another way. This recipe yields diminutive meatballs, baked fast at a high temperature. But the flavor and texture suggest they were coddled in a sauce for hours.

Source: Wall Street Journal June 18, 2020 14:26 UTC