Baked Meatballs in Roasted Pepper Tomato Sauce

This is the weeknight meatball for people who hate standing over a splattering skillet. The oven does the browning: a hot broiler sets a crust on the meatballs in minutes, then they finish right in the sauce so every bit of rendered fat flavors the peppers. Dicing the tomatoes and peppers by hand instead of blending keeps the sauce rustic and spoonable. Give the mix a gentle hand when rolling. Packing it tight is how you end up with rubber balls instead of tender ones.