Meat – partially cooked meats

It doesn't matter in which modality (banking, simmering) you bring the meatballs up to temperature, only that you do.

Normally, if you are cooking them in the oven first, it is for browning generate additional flavor. Otherwise, you could simply simmer them from the beginning, which is perfectly viable.

I've made meatballs from Beef, pork, beef/pork blend, chicken, all kinds of fish (from white fish to blue fish), self caught blue crab, even clams but those were more like fritters than meat balls to be honest, even out of chick peas (those are actually called falafel and not really a meat ball, but they are similar)

Season appropriately for the meats you are using, and make sure you use the right amount of egg and breading so that it stays together. Some really non-fatty meats you may be adding some oil to the meatball mash so they aren't all dried out.

I like to fry meat balls in a thin layer of oil, but I also like cooking them directly in sauce if I am making enough sauce to cover them all.