Q: Can I cook the meatballs on the stovetop instead of baking?
A: Yes, pan-fry over medium heat until browned and cooked through, about 8–10 minutes.
Q: How do I make the sauce thicker?
A: Simmer a few extra minutes or whisk in 1 tsp cornstarch mixed with 1 tbsp water.
Q: Can I freeze these meatballs?
A: Yes, freeze baked meatballs in the sauce in an airtight container for up to 2 months. Thaw and reheat before serving.
