re: #181 sattv4u2

Did that yesterday on my day off

Simmered for hours

Fruit of my labor will be in a little while here at work!

Need to make a few batches of meatballs soon and freeze them as well.

Tossing 8-10 frozen ones in about 20 minutes before serving the sauce worked real well for thawing them and letting them add to the flavor. And they also held up real well in terms of maintaining shape without being too dry. (And odd thing was using rolled oats as one of the binding ingredients.)